- Organic Bound
Gnocchi is traditionally made with potatoes, but our version is a lighter take that substitutes goat and ricotta cheeses for the spuds.
These light, flavorful gnocchi are served on a bed of sautéed baby kale, topped with a simple sauce made from sweet corn with a touch of cream, and garnished with caramelized shallots.
If you're looking for an unusual and scrumptious first course (or a light meal for two), look no further!
|2 large||egg yolks|
|1 large||whole egg|
|5 ounces||soft, mild goat cheese, such as Montrachet (at room temperature)|
|1/3 cup||whole milk ricotta cheese (at room temperature)|
|1/3 cup||plus 1 tablespoon unbleached all-purpose flour|
|Extra flour for forming gnocchi|
|3||ears fresh corn (shucked, about 2 cups of kernels)|
|2 cups||chicken or vegetable stock|
|2 tablespoons||heavy (whipping) cream|
|Freshly ground black pepper|
|3 tablespoons||olive oil (divided)|
|1/4 cup||finely minced or thinly sliced shallots|
|10 ounces||Earthbound Farm Organic Mixed Baby Kales|
To make the gnocchi batter, place the yolks and whole egg in a bowl and whisk to blend. Stir in the goat cheese and ricotta and mix until smooth. Add the flour and 3/4 teaspoon salt and mix until combined. Cover and refrigerate the mixture until cold, at least 3 hours or overnight.
To make the Sweet Corn Veloute, cut the corn kernels from the cobs. Scrape the cobs with the back of a knife, pressing firmly, to extract the milky juice. Combine the kernels, juice and chicken stock in a small pan and simmer, uncovered, until the corn is tender, 20 to 30 minutes. Remove the pan from the heat, add the cream and purée the sauce with a hand-held stick blender. Pass the purée through a fine-mesh sieve, pressing against the solids to extract all the sauce. Discard the pulp. Season the veloute with salt and pepper to taste and keep warm. The sauce can be made a day in advance and reheated over low heat before using.
Heat one tablespoon of the olive oil in a skillet over medium heat until hot. Add the shallots and cook, stirring frequently, until lightly browned and crispy. Transfer with a slotted spatula to paper towels to drain. Reserve the shallots at room temperature.
Line a rimmed baking tray with parchment or wax paper. Using two teaspoons, form the chilled gnocchi mixture into ovals, using about 1 tablespoon of mixture per gnocchi. The mixture should make 26 to 28 gnocchi. If the mixture is very sticky, dust your fingers with flour to help with handling the gnocchi. Place each gnocchi on the prepared tray, making sure that the ovals don’t touch.
Just before you cook the gnocchi, heat the remaining oil in a large skillet over medium-high heat and add the baby kale (it may be necessary to do this in 2 batches, depending on the size of your pan). Cook, stirring occasionally, until the kale wilts and is tender. Keep warm.
Bring a large pot of salted water to a boil. Using a slotted spoon, lower about half of the gnocchi into the water and cook for 3 to 4 minutes. When they are cooked, the gnocchi will float to the surface when cooked; they’ll expand in size and firm up. If you’re not serving them immediately, transfer the gnocchi to a clean platter with a slotted spoon. The gnocchi can be cooked several hours ahead of serving; cover with plastic wrap and chill. To reheat, return the gnocchi to boiling water for 2 minutes. Alternately, you can sauté the chilled gnocchi in a skillet with olive oil until warm and browned.
Once you begin to cook the gnocchi, divide the kale among 4 warmed shallow bowls or plates. Top with 6 or 8 gnocchi, and pour some of the warm veloute sauce around each serving. Sprinkle with the caramelized shallots and serve hot.