Gnocchi Two Ways, with Pesto and Kale

Gnocchi Two Ways: Pesto and Kale

Introduction
Gnocchi is a delightful Italian dish that consists of soft, pillowy dumplings made from potatoes or semolina flour. It has a rich history in Italian cuisine and can be prepared in various ways. In this recipe, we’ll explore how to make Gnocchi Two Ways: one with a classic basil pesto sauce and the other with a healthy twist of kale. Gnocchi is a versatile dish that can be served as a main course or a side dish, and it’s perfect for both casual and formal occasions.

History
The history of gnocchi dates back to ancient times, with variations of this dish appearing in different regions of Italy. The word “gnocchi” is believed to be derived from the Italian word “nocchio,” meaning a knot in wood. Gnocchi was initially made from a variety of ingredients, including bread, chestnuts, and potatoes. Over time, the potato-based gnocchi became more popular and widely adopted. Today, gnocchi is a beloved Italian dish enjoyed worldwide.

Components
For this recipe, you will need the following components:

For the Gnocchi:

1. 2 pounds (about 4 large) russet potatoes
2. 1 egg, beaten
3. 1 ½ cups all-purpose flour
4. Salt, to taste

For the Pesto:

1. 2 cups fresh basil leaves
2. 1/2 cup grated Parmesan cheese
3. 1/2 cup extra-virgin olive oil
4. 1/3 cup pine nuts
5. 2 cloves garlic
6. Salt and pepper, to taste

For the Kale Sauce:

1. 4 cups chopped kale leaves
2. 2 cloves garlic, minced
3. 2 tablespoons olive oil
4. Salt and pepper, to taste

Steps to Prepare Gnocchi Two Ways

Gnocchi Preparation:

1. Start by boiling the potatoes in a large pot until they are tender when pierced with a fork, usually around 45 minutes to 1 hour.
2. Drain the potatoes and let them cool slightly. Then, peel and mash them thoroughly while they are still warm.
3. Add the beaten egg and a pinch of salt to the mashed potatoes. Gradually add the flour and knead the mixture until a soft dough forms.
4. Divide the dough into smaller portions and roll each portion into a rope about 1/2 inch in diameter.
5. Cut the rope into bite-sized pieces and use a fork to create ridges on the gnocchi. This helps the sauce adhere better.
6. Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface, usually within 2-3 minutes. Remove them with a slotted spoon and set aside.

Pesto Sauce:

1. In a food processor, combine fresh basil, grated Parmesan cheese, pine nuts, garlic cloves, salt, and pepper.
2. While blending, gradually pour in the olive oil until the pesto reaches a smooth consistency.
3. Taste and adjust the seasoning as needed.

Kale Sauce:

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
2. Add the chopped kale leaves and sauté until they are wilted and tender, usually 5-7 minutes.
3. Season the kale with salt and pepper to taste.

Assembly:

1. Toss half of the cooked gnocchi with the pesto sauce and the other half with the kale sauce.
2. Serve the gnocchi on separate plates, garnishing with extra Parmesan cheese and fresh basil leaves if desired.

Total Time:
The preparation of Gnocchi Two Ways, with Pesto and Kale, takes approximately 2-2.5 hours, including potato boiling and sauce preparation. This recipe yields a delicious and visually appealing dish that combines the classic flavors of basil pesto with the earthiness of kale, making it a perfect choice for any occasion.

Enjoy your homemade Gnocchi Two Ways, and savor the rich Italian tradition of this delectable dish!

Nutrition Facts for Gnocchi Two Ways: Pesto and Kale

Here are the approximate nutrition facts for a serving of Gnocchi Two Ways, with Pesto and Kale. Please note that these values can vary depending on the specific ingredients and portion sizes used in your recipe:

For Gnocchi (per serving):

• Calories: 200-250 kcal
• Carbohydrates: 40-45g
• Protein: 4-5g
• Fat: 2-3g
• Fiber: 2-3g
• Sodium: 250-300mg

For Pesto Sauce (per serving, with 2 tablespoons of pesto):

• Calories: 160-180 kcal
• Carbohydrates: 2-3g
• Protein: 3-4g
• Fat: 16-18g
• Fiber: 1-2g
• Sodium: 180-200mg

For Kale Sauce (per serving):

• Calories: 50-60 kcal
• Carbohydrates: 3-4g
• Protein: 1-2g
• Fat: 4-5g
• Fiber: 1-2g
• Sodium: 70-80mg

Health Information:

• Gnocchi, when prepared without heavy cream or excessive butter, can be a relatively low-fat source of carbohydrates, making it a good option for a filling meal.
• The potato-based gnocchi provides a source of complex carbohydrates and fiber.
• Basil pesto contains heart-healthy olive oil, pine nuts (a source of healthy fats), and fresh basil leaves (a source of vitamins and antioxidants).
• Kale is rich in vitamins A, C, and K, as well as calcium and iron. It’s also low in calories and high in fiber.
• While this dish can be nutritious, portion control is key, especially with the pesto, which is higher in calories due to the olive oil and nuts.
• You can enhance the nutritional value by adding more vegetables, such as cherry tomatoes or roasted red peppers, to the dish.

Keep in mind that the nutrition facts provided are estimates and can vary based on the specific brands and quantities of ingredients used. It’s always a good practice to check the labels on packaged ingredients and adjust your serving size to meet your dietary needs and goals. Enjoy your Gnocchi Two Ways, and consider incorporating it into a balanced diet for a delicious and satisfying meal.