Kohlrabi and Kale Gnocchi
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound small kohlrabi, about 2-3, stems trimmed
  • ½ cup + 1 tablespoon butter, divided
  • ¼ pound kale, about 4 large leaves, stems removed and chopped
  • ⅔ cup ricotta cheese
  • ¼ cup parsley
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • ⅔ cup water
  • ½ cup all purpose flour
  • 2 large eggs
  • 1 cup Parmesan cheese, grated
Instructions
To make vegetables:
  1. Bring a large pot of salted water to boil. Add kohlrabi (peel still on) and boil for about 30 minutes, until tender (a fork should easily be able to puncture through to the center). Drain water and let kohlrabi cool slightly. Then, using a knife, peel off hard skin. Coarsely chop kohlrabi and set aside.
  2. In a small saucepan, melt 1 tablespoon butter over medium high heat. Add kale and cook until wilted.
  3. Combine chopped kohlrabi, kale, ricotta, parsley, ½ teaspoon salt, and pepper in a food processor and puree, scraping down the sides as needed. Set aside.
To make choux paste:
  1. In a small saucepan, melt 4 tablespoons butter over low heat. Add water and 1 teaspoon salt and bring to a boil. Remove pan from heat and gradually add in flour, stirring vigorously with a wooden spoon, until mixture is thick and flour is evenly integrated. Return to heat and continue stirring for 2-3 minutes, until mixture no longer sticks to the sides of the pan.
  2. Transfer flour mixture to a large bowl and mix in eggs, one at a time, until they are fully absorbed.
  3. Add in warm kohlrabi mixture and ½ cup Parmesan cheese and mix well.
To make dumplings:
  1. Bring a large pot of salted water to gentle boil.
  2. Flour your hands and form kohlrabi mixture into 1½ inch dumplings, dropping them into the water as you go. Be careful not to overcrowd the dumplings - only do 6-8 at a time to make sure they have space. Dumplings will sink to the bottom and then float to the top. Cook each batch for about 5 minutes, then use a slotted spoon to transfer to a plate in a single layer (don't stack them).
  3. Let dumplings cool and dry out slightly, about 15 minutes.
  4. Melt remaining 4 tablespoons of butter in a saucepan over medium high heat. Add dumplings and cook until browned on both sides. Again, you may need to do this part in batches.
  5. To serve, top with remaining Parmesan cheese and additional parsley.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/10/13/kohlrabi-and-kale-gnocchi/