Jerusalem Artichoke Gnocchi with Sautéed Kale and Asiago

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August 1, 2016

Recipe by Brooklyn Supper


For the gnocchi

2 pounds Jerusalem artichokes (8 – 10 medium), peeled and cut into 1 inch pieces

1 large egg, lightly beaten

3 – 4 cups unbleached all-purpose flour, plus more for dusting

Sea salt for the boiling water

Drizzle of extra virgin olive oil, plus more for pan frying

For the sautéed kale

2 tablespoons extra virgin olive oil

1/4 – 1/2 teaspoon red pepper flakes

Sea salt and ground black pepper to taste

1 large shallot, chopped

4 cloves garlic, smashed, peeled, and diced

1 large bunch Tuscan kale, washed and cut into 1 inch ribbons

2 tablespoons white wine vinegar

1 tablespoon lemon zest

1/4 cup shaved Asiago


1For directions visit Brooklyn Supper


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