Potato Gnocchi With Squash And Kale

Cook some Potato Gnocchi with Squash and Kale with The Hollows in Saskatoon.

https://www.cutoutandkeep.net/projects/potato-gnocchi-with-squash-and-kale • Posted by A Bite To Eat

Serves: 6-8 ppl

You will need

1 Orange Fleshed Squash (butternut, buttercup, red curry, pink banana, ect.) 3 tbsp Butter 1 tsp Salt (to taste) 2 tbsp Olive Oil 1 bunch of Kale destemmed and torn 500 g Yukon gold Potatoes 150 g All Purpose Flour 10 g Salt 1 Whole Egg Zest of 2 Lemons 3 tbsp Canola Oil for frying 1 tbsp Butter for frying 4 Cloves Garlic , minced 1 Shallot , diced

Project Budget

Time

Difficulty

Description

Serves: 6-8 ppl

Instructions

1. For kale, bring a large pot of salted water to boil (it should taste like sea water). Blanch Kale until it turns bright in color, approximately 30 seconds. Remove from water and plunge into an ice bath. Squeeze water out gently.

2. For squash, preheat oven to 350F. Cut squash in half lengthwise, scoop out seeds (reserve for toasting, or to plant in the garden next year, or both!) Sprinkle with salt and drizzle with olive oil. Place cut side down on a baking tray. Bake until tender, approximately 45 minutes. Scoop flesh out of skin while still warm. Add to blender with 3 Tbsp butter. Blend until very smooth and season to taste with salt.

3. For gnocchi, start a large pot of salted boiling water & preheat oven to 350F (can cook at the same time as squash). Poke holes in potatoes with fork and bake uncovered for approximately 45minutes or until cooked through and soft. Have flour, eggs, salt and lemon zest measured and ready when potatoes come out of the oven as it is best to work with potatoes when there still hot. Cut potatoes in half and press flesh side down through a Tamis, over a large bowl. Use a cloth on the potato skins to protect your hands from the heat. (If you do not have a Tamis you can also use a potato ricer.) Add flour, egg, salt and zest to potatoes and chop in using a pastry scraper. Try to work potato dough as little as possible; fold a couple times in the bowl, and then turn out onto work surface. Form into a foot long cylinder shape. Cover with clean towel so dough does not dry out. Working with a small amount of dough at a time, on a floured surface, form into a snake shape around 1 inch thick, then cut snake into 1 inch squares. Blanch in boiling water until they float, then wait another 10 seconds. Remove from water with a spider or a slotted spoon, place to an oiled tray. Continue with rest of dough. Chill boiled gnocchi before frying.

4. Any extra gnocchi can be frozen for a future meal, as well as any extra kale, or squash purée. This is especially useful if you have an abundance in the garden that you would like to enjoy in the middle of winter.

5. TO ASSEMBLE: Heat a pan to smoking point with canola oil. Add gnocchi. Do not overcrowd pan. Add 1 Tbsp of butter. Flip gnocchi when golden on one side. When second side is golden add shallot and garlic. Toss in kale to reheat. Place on top of warm squash puree and enjoy. OPTIONAL: Finish with parmesan & black pepper or other seasonal garnish such as chive flower, marigolds, or other herbs.