Prep time: 20 minutes
Whole time: 1 hour and 30 minutes
1 half kilos|750 grams Yukon gold potatoes, scrubbed clear
1 1/Four cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt, plus extra to style
1 giant egg, evenly crushed
2 tablespoons olive oil
12 ounces spicy or candy Italian sausage, casings eliminated
eight ounces|225 grams kale, stems eliminated and thinly sliced, leaves torn into bite-size items
2 tablespoons unsalted butter
half teaspoon chili flakes
1 garlic clove, thinly sliced
1 giant shallot, thinly sliced
2 cups|500 ml heavy cream
freshly floor black pepper, to style
1. Cowl the potatoes with water in a big saucepan. Carry to a boil and cook dinner till the potatoes are tender, 25 to 30 minutes, the drain. When cool sufficient to deal with, peel, discarding the pores and skin. Go the potatoes by a ricer into a big bowl. Add 1 cup of the flour, the salt, and the egg and blend to mix.
2. Switch to a evenly floured floor (that is the place you’ll use your further 1/Four cup flour). Incorporate that 1/Four cup as wanted (preserve some round for utilizing on the bench when you work) and divide the dough into Four equal items. Working with one piece of dough at a time and utilizing your palms, roll right into a rope about 24-inches lengthy and 1-inch vast. Utilizing a pastry cutter or paring knife (flour the tip of no matter you are utilizing to cit the gnocchi!), minimize crosswise into 3/4-inch items. Switch to a parchment paper-lined baking sheet and refrigerate till prepared to make use of.
3. In the meantime, warmth the oil in a big skillet over medium-high. Add the sausage and cook dinner, breaking apart into smaller items utilizing a picket spoon, till browned, Three to Four minutes. Add the kale stems, butter, chili flakes, garlic, and shallot and cook dinner till the shallot is smooth, Three to Four minutes. Stir within the cream and and cook dinner till the cream has lowered barely, about 5 minutes. Stir within the kale leaves and season with salt and pepper. Maintain heat over low warmth.
4. Carry a big pot of generously salted water to a boil. Add half of the gnocchi and cook dinner till they float, about Three minutes. Switch to the skillet with the sauce and toss to mix. Prepare dinner the remaining gnocchi and add them to the skillet. Season to style with salt and pepper, then divide amongst plates to serve.
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