Archive for November, 2013

November 23, 2013

Fast & Elegant Gnocchi with Pesto and Warm Balsamic Kale

by cillefish

Fast, yet oh so classy. Just like me. OK, I don’t know what I mean by that; but seriously, this meal combines an old-school, judicious avoidance of overkill with a flavor combination that really pops. Toast a batch of walnuts ahead of time to up that ‘wow’ factor with a simple, fast prep time around 30min.

Feeds: 2

  • 1 14-oz package of gnocchi
  • ~ 2 Tbsp good pesto that’s largely good oil (I use Mt Olive)
  • 1 bunch young kale, de-spined and cut with kitchen scissors to 2-or-3″-square pieces (you can also use a mix of spinach and mild arugula, and omit the microwave step)
  • 1/4 tsp Italian Traditions salt-free Italian spice mix (I highly recommend this mix specifically due to the freshness and depth of flavor)
  • 1 Tbsp olive oil
  • 1/8 tsp garlic powder (NOT garlic salt – just ground dried garlic)
  • 1/3 c: 2 parts mirin, 1 part balsamic vinegar of Modena
  • scant 1/4 cup toasted walnuts
  • Parmesan Reggiano, shaved with a potato peeler, ~3 Tbsp
  • 1 1/2 twists fresh cracked black pepper per plate

Important: Toasting walnuts takes ~11 to 45 minutes, but you get better results taking the longer approach and toasting entirely on low to medium-low. The hot-and-fast approach tends to turn things from pale to burned too fast for me to save them in time, and the slower option creates a fuller flavor. I keep these on hand and do this in batches of 1/2 cup of finely chopped walnut, stirring every 3 minutes or so.

Note: the spice mix can go either onto the kale or in the sauce. The mix I use lacks the dusty, strawlike consistency of cheaper mixes, but if your mix is tougher and dryer, put it in the sauce with the honey.

Prep:

  1. If you don’t have any toasted walnuts on hand, start with this step first. Raw may be alright but will lack most of the richness and depth of flavor of toasted.
  2. Combine olive oil, garlic powder, mirin and balsamic vinegar in small saucepan on low, and let it warm up. Add honey. Let it sit and reduce by 1/2, stirring or swirling every now and then to prevent the honey from crystallizing and burning. Meanwhile; wash, spin, and scissor kale and place it in a big glass bowl.
  3. When walnuts are toasted, set aside and get water boiling for gnocchi.
  4. When gnocchi is done, sprinkle italian spice on chopped and microwave for about 1min (you want it to reduce volume just slightly and take on a brighter hue, but stay just slightly crunchy and not quite “wilted.”)
  5. Pour warm, reduced balsamic mix into kale, separate into 2 bowls, and top each with matching portion of walnuts and parm. Toss gnocchi with pesto and spoon into sides of bowls. Twist pepper on top and serve!
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