Some people try to venture out of their comfort zone in the kitchen. I can never decide: is it a zone? Or a line that divides “things I’m comfortable with” and “things I’m not comfortable with”? Either way, I see that line, I laugh and I pole vault that sucker… Enter the Kale Pesto on a bed of Purple Yam Einkorn Gnocchi.
We were eating my Kale Sausage Gnocchi soup one night and a few days later, Aedyn, my 5 year old daughter was asking me to make the white pillows again for dinner. Took me a while to realize what she was asking for, then *lightbulb!* the gnocchi.
I vaguely remembered my mom making gnocchi when we were kids, I can’t remember if I loved or hated it, but I kind of her talking to me about it. If she can do it, so can I! But I wasn’t gonna make no plain gnocchi. I wanted something cool. Something different, and something a little healthier than the ones I buy in the store.
I went to the grocery store and hunted around for some neat ingredients.
And we ended up here!
- 2 large yams, I used purple
- 2 cups einkorn flour (+ duster)
- 2 tsp salt
- 1 egg
- ½ cup olive oil
- 2 cups kale
- 1 tsp garlic
- 1 tsp salt
- 3 tbsp chopped walnuts
- Prick the potatoes several times and roast at 425f until they pierce easily with a knife. Cool to handling temperature - peel and mash.
- Combine flour and salt in a medium bowl, add mashed yams and egg to flour mixture and stir until well combined.
- Split batch into 8 parts - roll each part into a long strip until its ½" thick. Chop gnocchi into 1" long people.
- Combine all ingredients except walnuts in a food process or high speed blender - I use my Vitamix and process until smooth.
- Add walnuts and blend until pesto is smooth and uniform.
- Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float.
- Remove with a slotted spoon and drain. Toss with olive oil and salt & pepper to taste.
- Top warm gnocchi with kale pesto and garnish with chopped walnuts.