Ever tried to add some color to your pasta and gnocchi? It gives your meal that kick you sometimes need to make things more interesting in the kitchen. I bought a family box of power greens (kale, spinach, red and green chard), made a wonderful salad and kneaded gnocchi with the leftovers. They’re a very tasty primo piatto indeed and a fun alternative to the classic gnocchi, pasta or a risotto (see also vegan gnocchi with beets). I usually make more and freeze them. Just take them out of the freezer and throw them in boiling water. They will be as perfect as the fresh ones.

GROCERY SHOPPING (2 people)

For the Gnocchi
2 medium russet potatoes – roughly the same size
(if you use gold potatoes: you will need more flour, roughly 2/3 oz more as they’re less starchy)
Some power greens (about 12 oz)
4 to 6 oz of flour

For the Dressing
Sage leaves & butter, Parmigiano Reggiano

HOW-TO

Scrub potatoes under running water. Boil them unpeeled for 20-25 minutes. Wash and clean the power greens, dry them throughly, wilt them in a wok with 2 tbsp of water and puree them in the chopper. About the greens > If you still see filaments, drop in a potato and chop them at max speed. This will help you obtain the creamy result you need.

Peel the potatoes and mash them finely with a ricer onto a wooden kneading board, making sure you get rid of all the little lumps. Mix greens and potatoes throughly, add flour and salt and knead for two minutes or so. Click here to learn how to knead and cook gnocchi to perfection.

When your gnocchi are ready to be cooked, clean the sage leaves, and melt 2 tbsp of butter in a wok. Poach the gnocchi in salted water and when they pop up, drain them with an asian strainer, throw them in the wok, remove from heat, stir carefully so the butter covers them all and serve with Parmigiano!