Gnocchi with onion purée, kale and black garlic paste
Make your own traditional potato gnocchi in this easy-to-follow recipe. Here it is served with onion and garlic purées and massaged kale.
For the gnocchi
For the onion purée
For the black garlic paste
For the kale
- 50g/1¾oz Old Winchester cheese, grated
Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes on a baking tray and cook for 1 hour, or until cooked through.
Once cool enough to handle, remove the flesh from the potatoes and push through a fine sieve or ricer into a large bowl. Leave to cool completely and then stir in the cheese, yolks and flour. Season with salt and pepper. Bring the mixture together to form a dough.
Lightly dust a work surface with flour and roll the dough out into a long sausage shape. With a sharp knife cut the dough into dumpling shapes of about 2cm/1in. Set aside.
For the onion purée, heat the oil in a frying pan and add the onion, garlic and bay leaf. Sweat for a few minutes until the onions are softened but not coloured. Remove the bay leaf and place the onions and garlic in a blender or food processor. Blitz to a purée and pass through a sieve into a small bowl.
For the black garlic paste, blitz the garlic, oil and salt in a blender or food processor. Add water if you need more liquid to create a paste texture.
For the kale, put the kale on a chopping board and massage the leaves with the olive oil, until they soften and break down. Season with the lemon juice and season with salt and pepper.
Meanwhile, bring a large saucepan of salted water to the boil and add the gnocchi pieces. Simmer until they rise to the top of the water and then remove with a slotted spoon.
To serve, spoon the onion purée onto warmed plates. Swirl on the black garlic paste and add the gnocchi and kale on top. Scatter with the grated cheese.