We’ve always been fans of gnocchi’s soft pillowy texture and hearty appeal but love giving it a fresh spin with our kale gnocchi recipe. This vibrant dish blends classic Italian roots with nutrient-packed kale making it a wholesome comfort food we can’t get enough of.
Kale adds a burst of green goodness turning ordinary gnocchi into a superfood star that’s simple to prepare at home. Whether you’re seeking a quick weeknight meal or a way to sneak in more veggies our version promises bold flavors and easy steps that will have you coming back for seconds.
Ingredients
In our kale gnocchi recipe, we start with fresh, vibrant ingredients that blend the earthy goodness of kale with the comforting softness of traditional gnocchi. To ensure accuracy and ease, we’ve organized this list in the order ingredients are typically prepared and used, including any necessary prep notes for optimal results.
Main Components
- Fresh kale: 2 cups, washed, stemmed, and finely chopped – we select tender leaves for their nutrient-rich profile and mild flavor that shines in this dish.
- Russet potatoes: 1 pound, peeled and boiled until fork-tender – these form the base of our gnocchi, providing that signature fluffy texture.
Binders and Dough Essentials
- All-purpose flour: 1 cup, plus extra for dusting – we use this to bind the dough, ensuring it’s pliable without becoming tough.
- Large egg: 1, lightly beaten – this helps hold the gnocchi together for a perfect, pillowy consistency.
Flavor Enhancers
- Garlic cloves: 2, minced – for a bold, aromatic punch that elevates the overall taste.
- Grated Parmesan cheese: ½ cup – we incorporate this for a nutty depth and golden finish when serving.
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper, to taste – essential seasonings that we adjust based on the natural flavors of the kale.
For nutritional insight, here’s a quick overview of key benefits per serving (based on a 2-serving yield):
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 350 | 18% |
| Protein | 12g | 24% |
| Fiber | 5g | 18% |
| Vitamin K | 400mcg | 333% |
| Iron | 3mg | 17% |
*Percent Daily Values are based on a 2,000-calorie diet. These values highlight why our kale gnocchi recipe is a nutritious choice for a balanced meal.
Required Tools and Equipment
To prepare our kale gnocchi recipe seamlessly after gathering the ingredients, we need a selection of essential tools that ensure precision and efficiency in the kitchen. These items help us achieve the perfect texture and flavor while minimizing effort.
Essential Kitchen Tools
We categorize the tools based on their role in the process, from prepping ingredients to cooking and serving. Here’s a detailed list to guide you:
- Large Pot: For boiling potatoes and later cooking the gnocchi; choose one with a capacity of at least 8 quarts to handle ample water and prevent overflow.
- Mixing Bowl: A sturdy, medium-sized bowl (about 4-6 quarts) where we’ll combine mashed potatoes, chopped kale, flour, and other ingredients for the dough.
- Potato Ricer or Masher: Essential for creating a smooth, lump-free potato base; a ricer works best for the fluffiest texture, reducing the dough’s density.
- Cutting Board and Sharp Knife: Used for chopping fresh kale and other vegetables; opt for a non-slip board and a chef’s knife to ensure safe, even cuts.
- Food Processor or Blender: Ideal for finely processing kale leaves to incorporate them evenly into the dough mixture, enhancing the vibrant green color and nutritional profile.
- Rolling Pin: Helps us roll out the dough to the perfect thickness (about ½ inch) for shaping gnocchi pillows.
- Fork or Gnocchi Board: For creating ridges on the gnocchi, which helps sauce adhere better; a simple fork suffices if you don’t have a specialized board.
- Slotted Spoon or Spider Strainer: Crucial for gently removing boiled gnocchi from the pot without breaking them.
- Baking Sheet or Tray: Lined with parchment paper, this is where we’ll let the shaped gnocchi rest or bake if opting for a variation.
By having these tools on hand, we can execute each step of our kale gnocchi recipe with confidence and ease, turning fresh ingredients into a delightful, nutritious meal.
Instructions
Now that we have our fresh ingredients and essential tools prepared, let’s walk through the steps to create our vibrant kale gnocchi—a nutritious twist on a classic Italian favorite that combines earthy flavors with a soft, pillowy texture.
Prep Work
Before we begin cooking, we’ll prepare our ingredients to ensure everything integrates smoothly. Start by rinsing 2 cups of fresh kale under cold water to remove any grit, then pat it dry and remove the tough stems. Next, peel and cube 1 pound of russet potatoes, and bring a large pot of salted water to a boil—we’ll use this to cook the potatoes until they are fork-tender, about 15-20 minutes. Once boiled, drain the potatoes and let them cool slightly for easier handling. This step sets the foundation for our dough, allowing the natural moisture in the kale and potatoes to blend seamlessly.
Making the Gnocchi
With our ingredients prepped, we’ll mix and shape the dough for our kale gnocchi. First, use a potato ricer or masher to finely mash the cooked potatoes in a large mixing bowl until smooth and lump-free. Add the blanched kale, finely chopped, along with 1 beaten egg, 1 cup of all-purpose flour, 1/2 cup of grated Parmesan cheese, 2 minced garlic cloves, and a pinch of salt and pepper—mix thoroughly with a wooden spoon until a soft, cohesive dough forms, being careful not to overwork it to maintain that light texture. On a lightly floured surface, divide the dough into 4 equal portions and roll each into a long rope about 1/2 inch thick. Use a sharp knife to cut the ropes into 1-inch pieces, then gently press each piece with a fork to create ridges that help sauce cling.
Cooking the Kale
Although we’ve incorporated kale into the dough, we’ll ensure it’s fully cooked for optimal flavor and nutrition by briefly blanching it beforehand. In a separate pot, bring 4 cups of water to a boil, add the prepared kale leaves, and cook for 2-3 minutes until they turn bright green and wilt slightly—this vibrant color signals the release of its earthy, slightly bitter notes. Immediately drain and rinse the kale under cold water to stop the cooking process and preserve its nutrients, then squeeze out excess moisture before finely chopping it for incorporation into the dough mixture.
Assembling the Dish
To bring our kale gnocchi together, we’ll cook and finish it for a satisfying meal. In a large pot of boiling salted water, carefully drop the shaped gnocchi in batches and cook for 2-3 minutes until they float to the surface—indicating they’re perfectly tender with a delightful, chewy bite. Use a slotted spoon to transfer them to a skillet with 2 tablespoons of melted butter or olive oil, along with optional additions like cherry tomatoes or garlic for extra zest. Gently toss everything over medium heat for 1-2 minutes to coat the gnocchi in a glossy sheen, allowing the aromas of garlic and kale to mingle, then serve immediately for a warm, flavorful dish that highlights its wholesome, green vibrancy.
Make-Ahead Instructions
One of the beauties of our kale gnocchi recipe is its flexibility for busy schedules. We often prepare components in advance to save time while preserving that fresh, vibrant flavor and soft texture. This approach lets you enjoy a nutritious, homemade meal without the full effort on the day of serving.
Preparing the Dough Ahead
To get a head start, we recommend making the kale gnocchi dough up to 24 hours in advance. Begin by following the initial steps from our recipe—blanching the kale, boiling and mashing the potatoes, and mixing in the egg, flour, Parmesan, and seasonings. Once the dough forms a smooth, pliable consistency, shape it into a ball and wrap it tightly in plastic wrap or place it in an airtight container. Store the dough in the refrigerator to maintain its freshness and prevent oxidation, which can affect the vibrant green color of the kale.
Shaping and Storing the Gnocchi
For even more convenience, shape the gnocchi pillows ahead of time. After preparing the dough, roll it into ropes and cut into pieces as outlined in the step-by-step instructions. To optimize texture and flavor, lightly dust the shaped gnocchi with flour to prevent sticking.
You have two main storage options:
- Refrigeration: Arrange the shaped gnocchi on a parchment-lined baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours. This method works well if you plan to cook within a day, ensuring the gnocchi retain their moisture and nutritional benefits from the kale.
- Freezing: For longer storage, freeze the shaped gnocchi directly on the baking sheet until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months, making this ideal for meal prep.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | Up to 24 hours | Preserves freshness and texture; quick access for weeknight meals |
| Freezing | Up to 2 months | Extends shelf life; maintains kale gnocchi‘s nutritional value like vitamins and fiber |
Cooking from Make-Ahead Preparations
When you’re ready to cook, skip the dough-making step and go straight to boiling. If using refrigerated gnocchi, boil as per the recipe instructions. For frozen gnocchi, add them directly to boiling water without thawing to avoid sogginess—cook for an extra 1-2 minutes until they float and achieve that tender, pillowy bite. After boiling, we suggest tossing them in a skillet with olive oil or butter and optional add-ins like garlic or cherry tomatoes to refresh the bold flavors.
By following these make-ahead strategies, we ensure your kale gnocchi remains a wholesome, easy option for incorporating more greens into your diet.
Conclusion
We’ve crafted this kale gnocchi as a simple way to boost our everyday meals with vibrant nutrition and taste. It’s a go-to for us when we want comfort without the fuss. Give it a try and see how it fits into your routine—we’re confident it’ll become a favorite in your kitchen too.
Frequently Asked Questions
What is kale gnocchi?
Kale gnocchi is a nutritious twist on traditional Italian gnocchi, incorporating fresh kale into the dough for added vitamins and fiber. This wholesome comfort food combines the soft, pillowy texture of potato-based gnocchi with bold flavors from ingredients like garlic and Parmesan, making it perfect for quick meals or boosting your vegetable intake.
What ingredients are needed for kale gnocchi?
You’ll need fresh kale, russet potatoes, flour, egg, garlic, Parmesan cheese, and seasonings. These are organized by preparation order in the recipe, focusing on fresh produce for maximum nutrition. The combination creates a vibrant, flavorful dough that’s easy to shape and cook.
How do I prepare kale gnocchi?
Start by blanching kale and boiling potatoes, then mash them together with egg, flour, cheese, and seasonings to form the dough. Shape into pieces, boil until tender, and finish in a skillet with butter or olive oil. The process is straightforward, taking about 30-45 minutes for a delicious, nutritious meal.
What tools are required to make kale gnocchi?
Essential tools include a large pot for boiling, a mixing bowl, potato ricer or masher, food processor for kale, rolling pin, fork or gnocchi board, and a slotted spoon. These help achieve the perfect texture and make preparation efficient and enjoyable.
Is kale gnocchi healthy?
Yes, it’s a nutritious option packed with vitamins from kale, fiber from potatoes, and protein from egg and cheese. Each serving offers low calories, good fiber, and essential nutrients, making it a balanced choice for a healthy diet without sacrificing flavor.
Can I make kale gnocchi ahead of time?
Absolutely! Prepare the dough up to 24 hours in advance, shape the gnocchi, and refrigerate for up to 24 hours or freeze for up to 2 months. This flexibility helps with busy schedules while keeping the dish fresh and nutritious for later.
How do I store and reheat kale gnocchi?
Store shaped gnocchi in the fridge for up to 24 hours or freeze for up to 2 months. To reheat, boil frozen gnocchi directly until tender, then toss in a skillet. This method preserves texture and nutrition, ensuring a quick, tasty meal anytime.