Spinach Gnocchi With Kale-Basil Pesto

Main Dishes | March 13, 2014 | By

Spinach Gnocchi

So many things nowadays are associated with “green.” Green energy, green cars, going green, eating green, green with envy, given the green light, a green thumb … the list goes on. Hailey and I seem to be on a green kick too, more specifically, a green kale kick. A couple weeks ago after the gym, Hailey turned to me and invited me over to try her new kale pesto recipe. Now I love pesto and love love love pesto pastas, but usually avoid eating them due to the excess in carbs and oils. (Gone are the days where happily attended carb loading parties before the big swim meet. *sigh*).

This pesto is better than any other pestos because: 1) it’s homemade (you can’t beat that) 2) kale is packed with nutrients, 3) you control how much oil you use and therefore the fat content, and 4) it’s incredibly simple to make and store!

Sometimes a sauce is so good that you want to eat it  and nothing else. Sometimes, that doesn’t cut it. With such a great sauce, we didn’t think it was fair to serve it on anything but homemade pasta. Thus, we present our spinach-potato gnocchi recipe!

Cheers!

spinachgnocchi

Spinach Gnocchi (adapted slightly from De Standaard)

10 Potatoes, skinned

1 Clove of Garlic, minced

6 Oz Bag of Spinach

5-6 Cups Whole Wheat Flour

2 Eggs

¼ Cup Grated Parmesan

Salt

Pepper

Olive Oil

Directions:

Place potatoes in a large pot and fill with enough water to just cover the potatoes. Set on a stove to boil for 30 minutes or until the potatoes are soft. Meanwhile using a hot medium-sized pan, saute the spinach with olive oil, a pinch of salt and a dash of pepper. Once finished, let cool then squeeze the residual moisture from the spinach and chop into fine pieces. Set aside. Once the potatoes are done, drain them and place them in a large bowl. Now it’s time to mash. Mash your potatoes with the spinach, parmesan, and salt and pepper to taste. Sounds like a delicious mashed potato recipe to me…. keep reading.

Once the potatoes are  cool (this is important!), add eggs and stir vigorously. Add one cup of flour at a time until the potato mixture starts to resemble a wet dough. (*Tip: You should continue adding the flour ½ cup at a time until you can take some dough in your hands and roll it into a strand. Keep the flour handy to dust your hands every time the dough gets sticky). Taking a bit of the dough at a time, roll into into ½ inch in diameter strands and cut into 1 inch segments. Lay the gnocchi on a floured baking sheet and press down with a fork to create a design.

Kale Pesto

Kale-Basil Pesto

1 Cup Fresh Basil

1 Cup Rainbow Kale

1/4 Cup Pine Nuts

1/4 Cup Olive Oil

1/4 Cup Shaved Parmesan Cheese

3 Cloves Garlic, peeled

Directions:

 Place all ingredients in a food processor (we used a NutriBullet) and blend until paste consistency is reached. Store in an airtight container.

Pasta Assembly:

Set a large pot half-full of water on the stove. Once boiling, place the gnocchi in the water (they will sink to the bottom). Once they rise to the water’s surface, they are done. Drain and toss with pesto and extra parmesan.

Serves 8-10.

Spinach Gnocchi 2

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spinachgnocchi2

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Comments

    • Leave a Reply

      Cathy
      March 13, 2014

      Haha! Thanks Sadia! I think it’s safe to bet that Hailey and I ate quite a few servings.

  1. Leave a Reply

    Nancy
    March 14, 2014

    Love the idea of kale in pesto…the dish looks delicious!

    • Leave a Reply

      Cathy
      March 14, 2014

      Thank you! After eating (more than) a few bowls, I can attest to the tastiness 😉

  2. Leave a Reply

    Alex
    March 14, 2014

    I’m obsessed with gnocchi, I can never pass it up. I will definitely be trying this it looks amazing!

    • Leave a Reply

      Cathy
      March 14, 2014

      Thank you Alex! I’m the same… I never knew that gnocchi was so simple to make. :)

  3. Leave a Reply

    The Novice Gardener
    March 14, 2014

    Welcome to Fiesta Friday, Cathy & Hailey! And what a gorgeous blog you have. Thank you for bringing this to the party. Gnocchi is always a crowd pleaser! :-)

    • Leave a Reply

      Cathy
      March 15, 2014

      I’m so glad we found your Fiesta Friday. Thanks for hosting :)

  4. Leave a Reply

    Lori
    March 14, 2014

    Cathy, This looks really good….I can’t eat potatoes, but I am sure I could figure out something else to put the pesto sauce on. I love, love, love kale, so that sounds so good. And I love your pictures by the way….really good!

    • Leave a Reply

      Cathy
      March 15, 2014

      Thanks Lori! My mom eats it on crackers …. and in her rice, so I’m sure you can find other things to put the pesto on. Let us know if you make anything with the pesto. :)

      • Lori
        March 15, 2014

        Will do!

    • Leave a Reply

      Cathy
      March 15, 2014

      I’m so glad! Let us know how it goes if you make it!

      • cookingwithauntjuju.com
        March 15, 2014

        Once all of my basil plants take off I will be making pesto and I am very curious about using kale – thanks :) By the way I took a gnocchi class at Sur la table last year and I still have not posted one of the recipes. Thanks for another recipe to try whenever I get around to it :)

  5. Leave a Reply

    Lisa
    March 15, 2014

    Some of the most beautiful gnocchi I’ve ever seen! I’ve never attempted it before, but you’ve inspired me. You make it look so easy! I also love a good kale basil pesto, my favorite so meal so far with it has been spaghetti squash. I love the idea of using that on a gnocchi, too!

    • Leave a Reply

      Cathy
      March 16, 2014

      Aww! Thanks so much. I agree. Green always makes me happy! :)

  6. Leave a Reply

    Ngan R.
    March 16, 2014

    Cathy, these little gems look so good. I love potatoes and actually enjoy gnocchi in restaurants, but have never tried to make it before. Your recipe makes it sound quite doable, so I will give it a go soon. Your kale-basil pesto sounds delicious!

    • Leave a Reply

      Cathy
      March 16, 2014

      Thanks Ngan! We were surprised how simple it was to make too. The flour ratio is something you may have to play with depending on how much water your potatoes absorb while boiling. :)

    • Leave a Reply

      Cathy
      March 16, 2014

      Thanks Patty! All of your photos are always so beautiful, so that means a lot coming from you. :)

      • Patty Nguyen
        March 16, 2014

        Aww, thanks, Cathy! That made me smile! :)

  7. Leave a Reply

    saucygander
    March 17, 2014

    Yum, this looks like a wonderful kale pesto recipe! I’m always looking for ways to add kale to dinner and this looks like an easy delicious one. :-)

    • Leave a Reply

      Cathy
      March 17, 2014

      Thank you :) I love kale too! So delicious, yet nutritious.

  8. Leave a Reply

    Lindsey
    March 17, 2014

    Used the pesto to make pasta with sun dried tomatoes and chicken basil sausage, and it was amazing! Such a playful, healthy, and delicious way to pull off a pesto. Thanks for sharing the recipe.

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