I love gnocchi. They’re soft, flavorful, little potato dumplings that can be covered in a variety of sauces and served in a variety of ways. Plus there’s a vegetable hidden in there! What’s not to love?
I’ve always wanted to try making them myself, especially when I learned most recipes only call for 3 simple ingredients: potatoes, flour, and egg. Easy enough! If you follow me on Instagram (@thehealthbugblog) then you saw a nice big forkful of my dinner last night when I posted it!
Our gnocchi tasted much better than they look – we made them a little too big so that when they cooked they swelled up to mega-gnocchi! So, cut them smaller than you want them to actually be!
The recipe I used for the gnocchi can be found on Cooking for Keeps – HERE
The sautéed kale and tempeh is just my version of a recipe I found on Bev Cooks – HERE – such a simple recipe that’s great for any night of the week! If you choose to use packaged gnocchi you save a ton of time. Her recipe calls for Italian sausage, so I used tempeh as my sausage substitute. Being that I was cooking with my boyfriend though, I picked up some Italian chicken sausage for him to use in his; he loved the dish as well! I used Aidell’s brand because it was the least processed I found find. Josh gave it a thumbs up!
– Ingredients –
1.5 lbs organic russet potatoes
1 cup organic unbleached white flour + more if needed
2 organic eggs (scrambled)
– Recipe –
1. Place potatoes in a large pot and cover with a few inches of salted water. Bring to a boil and cook until they can be easily pierced with a fork.
2. Peel your potatoes and use a potato ricer or similar kitchen tool to break them down. This must be done right after taking them out of the pot – they’ll be hot!
3. Spread the riced potatoes out, preferably on a baking sheet and sprinkle with salt. Allow them to cool for a while, 45 minutes to an hour. After they’re cool, use your hands to form a potato lump, and an indent to pour your scrambled eggs into.
4. Add the cup of flour by sprinkling it over top and use your hands to combine the ingredients. This part seems weird and tricky – it is, but once you get the eggs mixed in it gets much easier.
5. Give it a few quick kneads – but don’t over do it! Divide the dough into four portions and roll each portion into a tube shape.
6. Now it’s time to cut the gnocchi! They’ll get bigger when you cook them, so stick to pieces that are around 1/2 inch wide. Run the gnocchi over a fork to get their trademark ribbed effect. You don’t have to do this – but they’ll look a little different without it.
7. Salt and boil some water and drop the gnocchi in! They should cook for 7-8 minutes or until your liking – enjoy!
Kale and Tempeh/Sausage in White Wine
– Ingredients –
1/2 block of tempeh or 3 small sausages (crumbled)
10 cups of tuscan/lacinato kale (we used more – about 2 bunches)
1/2 red onion
3 cloves garlic
1 tsp olive oil
1/4 cup white wine (we added more towards the end)
salt and pepper
red pepper flakes
– Recipe –
1. Get the water boiling for your gnocchi and begin to cook them when ready. Dice the red onion and mince the cloves of garlic. Add the olive oil and red onion to the pan and sauté until the onion is soft. Add in the minced garlic and sauté until fragrant.
2. If your sausage is uncooked add it now and allow it to brown, if it’s pre-cooked wait. Add in the chopped kale and white wine and sauté this until the kale wilts. Kale takes a little longer than spinach to wilt because it’s a bit more tough, so be patient! Add salt and pepper to your liking and sprinkle with a red pepper flakes.
3. Add the tempeh now or pre-cooked sausage. Combine the ingredients well and allow them to heat. Bev suggests adding 1/3 cup of the pasta water used to cook the gnocchi to create a light sauce – we simply added a little more white wine!
4. Pour the kale and sausage/tempeh mixture over your freshly cooked gnocchi and enjoy! It’s delicious!