Asiago Kale Gnocchi

Name: Asiago Kale Gnocchi | Taylor Farms
Cuisine: American
Ingredients: 1 Taylor Farms Asiago Kale Chopped Salad Kit; 1 Tablespoon olive oil; 16 oz package of gnocchi; 1/4 to 1/2 cup chicken broth; 1 cup half & half; Salt and pepper, to taste

Gnocchi is great with pretty much anything; we can all agree on that. But what happens when you combine it with the tender kale, shaved Brussels sprouts, radicchio, Asiago cheese, Parmesan garlic crouton crumbles, and tangy lemon vinaigrette found in our Asiago Kale Chopped Salad Kit? We assume you’re here to find out.

Let’s spoil the surprise: it’s quite delicious—a revelation, even. The kale, Brussels sprouts, and radicchio take on a whole new flavor profile when sauteed together with the tangy lemon vinaigrette and a bit of chicken broth for a perfectly-rounded hit of savory tastes. Toss in a little half & half for creaminess and some additional texture courtesy of the salad kit’s breadcrumbs, and you have yourself an easy culinary creation that would be right at home at most any white tablecloth establishment. Whether or not you want to charge for this dish is entirely up to you—we’d certainly be willing to pay for it.

Ingredients

1 Taylor Farms Asiago Kale Chopped Salad Kit
1 Tablespoon olive oil
16 oz package of gnocchi
1/4 to 1/2 cup chicken broth
1 cup half & half
Salt and pepper, to taste

Directions

Cook gnocchi according to package directions. Drain and set aside.
While gnocchi is cooking, add olive oil to a pan and add the greens from the Asiago Kale Chopped Kit. Drizzle with half of the Lemon Garlic Vinaigrette from the kit and cook 1-2 minutes.
Add chicken broth to the pan and season with salt and pepper. Simmer for 3-5 minutes until the greens are slightly wilted.
Add cooked gnocchi and half & half to the pan and simmer for 4-5 minutes until the sauce thickens. Add remaining dressing from the kit. Mix to incorporate.
Spoon into bowls and top with breadcrumbs and cheese blend from the kit. Serve and enjoy!

Let’s Talk Gnocchi

Gnocchi seems to be one of those foods most everyone seems to enjoy while not knowing much about it. That’s okay—these delicious little doughy dumpling pillows don’t need to be fully understood to be enjoyed. But while we’re here, let’s talk about them for a moment.

First of all, how do you say it? We’ll help you out: Nyo-Kee. Moving on!

So, is gnocchi a pasta, or just potato? The answer is, well, yes. Gnocchi is pasta in dumpling form, with the main ingredients typically consisting of potato, flour, egg, and salt. Like typical pasta, gnocchi is boiled in salted water and then dressed with a sauce or toppings of your choosing. Some popular sauces and toppings include melted butter, sage, olive oil, truffle, pesto, and ragu.

How to Make Gnocchi

Like any pasta, gnocchi is always better when made fresh. And it’s probably simpler than you think (although you may need to make a bit of a mess, but that’s part of the fun).

Here’s a simple method for making standard gnocchi.

Ingredients:

4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups all-purpose flour, extra to dust

Directions:

Add your potatoes to a large pot of salted water, bring to a boil and allow to cook for roughly 20-25 minutes, or until you can easily pierce the potato with a fork. Drain and set aside until cool enough to handle.
Remove the skin from the potatoes and mash them in a large bowl until smooth. Add salt and pepper and mix.
Using your hands, create a well in the middle of the potatoes and crack your egg into the space. Briefly whisk the egg and then use your hands to mix it into the potatoes until evenly distributed.
Here’s where it gets fun (and perhaps a little therapeutic). Pour a cup of flour onto a clean surface (most likely your kitchen counter or island), then place your potato dough onto it. Carefully knead the dough with your hands while incorporating flour as needed, until it’s no longer sticky.
Slice the dough into 4 pieces, then roll out 1 piece into a long rope shape that is roughly 1 inch wide. Slice your freshly made potato rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining potato dough until done.
To create a cute little imprint (that also helps hold the sauce), slide each piece of gnocchi across the prongs.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and give them one or two stirs to ensure they aren’t sticking. Allow to boil until they float to the surface, then remove them from the water with a slotted spoon after another 15 to 30 seconds.
Your fresh gnocchi is now cooked and ready to enjoy!