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RECIPE
22 INGREDIENTS22 STEPS1HR

Herb Gnocchi with Mid-Season Greens

5.0
2 Ratings

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Lady and Pups

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You’ve got to try this. It’ll change forever how you feel towards gnocchi, or kale for that matter. This herb gnocchi recipe is adapted barely from Thomas Keller's Bouchon Cookbook.
1HR
Total Time

Lady and Pups

Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Herb Gnocchi

3/4 cup
Water
1/2 Tbsp
1 Tbsp
Dijon Mustard
1 Tbsp
Fresh Chives , minced
1/2 Tbsp
Fennel Leaves , minced
1/2 Tbsp
Fresh Cilantro , minced
1/2 cup
Emmental Cheese , shredded
2
plus 1 yolk

Herb Gnocchi W/ Mid-Season Vegetables

2 Tbsp
Extra-Virgin Olive Oil
2
Anchovies
5 oz
plus 1 tsp cornstarch
2
Large  Shallots , finely sliced
1/3 cup
Dried Shiitake Mushrooms
2 handfuls
(80 g)
1/4 cup
1/3 cup
Chicken Stock
1/4 cup
Parmigiano-Reggiano , grated
plus more to serve
1 Tbsp
or Creme Fraiche
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
554
FAT
35.1 g
PROTEIN
25.0 g
CARBS
33.4 g

Cooking Instructions

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Step 1
Have all the ingredients prepared and ready to go on the side. Make sure all the herbs are super-finely minced so the gnocchi can be cut neatly later.
Step 2
Combine Water (3/4 cup), Unsalted Butter (1 tablespoon), and Salt (2 teaspoon) in a large pot and bring to a simmer over medium-low heat to prevent too much water-evaporation before the butter melts.
Step 3
Once the butter has completely melted, add the All-Purpose Flour (1 cup) all at once, and stir with a wooden spoon until the mixture is even and comes into a glossy and smooth dough.
Step 4
Continue to cook the dough over medium-low heat for a couple min, until a thin coating starts to form at the bottom of the pot (but not browning).
Step 5
Remove the pot and cool it inside the sink filled with shallow, cold water - make sure the water doesn’t overflow into the pot. Once the pot is cool enough to touch, move it back to the counter over a clean towel.
Step 6
Add Dijon Mustard (1 tablespoon), Fresh Chives (1 tablespoon), Fennel Leaves (1/2 tablespoon), Fresh Cilantro (1/2 tablespoon), then mix evenly with a wooden spoon. Add Emmental Cheese (1/2 cup) and mix evenly again.
Step 7
Add the Egg (2) one at a time, and mix it into the dough until completely smooth before adding the next. Add the yolk and mix until smooth, and check the consistency.
Step 8
If consistency is right, a scoop of the dough on a tilted wooden spoon should fall down very very slowly. If it doesn’t move and seems too stiff or dry, add just 1 tablespoon of the separated egg white to adjust.
Step 9
Transfer the dough into a piping-bag and let rest at room-temperature for 30 min.
Step 10
Bring a pot of water with a good pinch of salt to simmer. If you are using disposable piping-bag like me, cut a 3/4″ (2 cm) opening at the tip, or fit a reusable piping-bag with a plain-tip.
Step 11
Keep the water at a very gentle simmer, then squeeze the dough out of the piping-bag while “cutting” it into the water with a small knife. If the dough is sticking to the knife, just dip the knife in the hot water then continue.
Step 12
Poach the gnocchi for another 1 - 2 min after they’ve floated to the surface of the water, remove with a slotted spoon and do the next batch.
Step 13
Evenly scatter the gnocchi on a parchment-lined sheet and refrigerate until needed or up to 1 day, or flash-freeze them until hard and keep in an air-tight container in the freezer (thaw for a couple hours before using).
Step 14
Mix the Fatty Ground Pork (135 gram) with the Corn Starch until even, set aside. Rinse the Dried Shiitake Mushroom (1/3 cup) in water to rid of any sands and dirt, then soak in 3 tablespoons of hot water for 15 minutes.
Step 15
Then remove the mushrooms, set aside, and reserve the soaking-water. Trim off the stems of Kale (2 handful), using the green leaves only and finely slice them.
Step 16
Heat up a large, flat skillet over medium-high heat (use non-stick if in doubt), then add the Unsalted Butter (1 tablespoon). Once it starts to brown slightly, add the gnocchi and pan-toast them until nicely browned on both sides. Transfer to a plate.
Step 17
Add Extra-Virgin Olive Oil (2 tablespoon) in the skillet and the Anchovy (2), break it up with a wooden spoon until it melts into the oil. Add ground pork, breaking it up with a wooden spoon and cook until evenly browned.
Step 18
Add the Shallot (2) mushrooms, season with Salt and Pepper (to taste) and cook until the shallots have soften.
Step 19
Add the sliced kale leaves, season again with salt and ground black pepper, and cook until slightly wilted. Add Green Peas (1/4 cup), reserved mushroom water, and Chicken Stock (1/3 cup).
Step 20
Add the Parmigiano-Reggiano (1/4 cup) and Sour Cream (1 tablespoon) and let melt into the sauce, then taste and re-season again.
Step 21
Finally, add the pan-toasted gnocchi and toss to combine. Cook over high heat for a few more seconds to reduce/thicken the sauce if needed.
Step 22
Serve immediately with more grated Parmigiano cheese.

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Nutrition Per Serving
Calories
554
% Daily Value*
Fat
35.1 g
45%
Saturated Fat
14.4 g
72%
Trans Fat
1.2 g
--
Cholesterol
172.5 mg
57%
Carbohydrates
33.4 g
12%
Fiber
4.0 g
14%
Sugars
2.5 g
--
Protein
25.0 g
50%
Sodium
1565.3 mg
68%
Vitamin D
1.0 µg
5%
Calcium
410.2 mg
32%
Iron
3.5 mg
19%
Potassium
456.8 mg
10%
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