February 8, 2017
Gnocchi with Roasted Garlic and Kale Purée
1 garlic head
1/4 cup olive oil
4 cups kale leaves, woody stems removed
2 tablespoons lemon juice
1 lb gnocchi (store-bought)
1 cup red and yellow cherry tomatoes,halved
Sea salt, to taste
Freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees. Slice the top off the head of garlic, exposing the cloves. Place in the middle of a piece of aluminum foil and drizzle 1/2 tablespoon olive oil over the top. Wrap the foil around it into a little package and place in a baking dish. Bake for 45 minutes, or until the cloves are soft and pierce easily with a knife. Set aside to cool down enough to work with.
2. Place the kale leaves, remaining olive oil, and lemon juice into a food processor. From the base of the head, gently squeeze the garlic until all of the soft, caramelized cloves pop out into the bowl of the food processor. Process until smooth, stopping to scrape down the sides as you go. Season with the salt and pepper to taste.
3. In a large pot, cook the gnocchi according to the package directions, then drain, reserving 1 cup of the cooking water. Return the gnocchi to the pot and add the kale purée, along with as much of the reserved water as you need to thin the sauce to your taste. Cook over medium heat just long enough to heat the sauce through. Fold in the tomatoes and serve.