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Recipe and Images by Ophelia Jones
For the Gnocchi
For the Sauce
Peel and chop the potatoes. Boil in well-seasoned water until cooked.
Strain, mash and put on a floured bench. Add a cup of flour (I make a well for the flour to sit in). With your hands combine the potato and flour into a 'dough'. Depending on the size of your potatoes you might need more flour, I ended up needing an extra 1/2 cup to get the consistency I wanted.
To test, pull a handful of the dough and gently roll into a snake about 3cm thick. If it does this easily without breaking too much then you're ready, if it crumbles you just need to add a bit more flour. Making gnocchi should be fun and intuitive.
It should be wonky and a bit messy.
Make snakes of dough and cut into desired size pieces. Mine were about 3cm long.
To make the sauce, chop the kale, parsley and garlic in a pan with a glug of olive oil and season. Cook for a few minutes on a medium heat just so the kale wilts and softens. Transfer to the blender with the oat milk and 1/2 cup of olive oil. Blend, adding more olive oil until desired consistency.
I like adding the oat milk to the sauce because sometimes I find winter greens quite strong and irony. The oat milk adds a creamy quality that I really love. Once blended, return to the warm pan and season to taste.
Bring a big pot of water to the boil and reduce to a simmer. Add your gnocchi pillows. They will sink to the bottom - watch them, when they are ready, they will rise to the surface. Scoop them out with a perforated spoon and a tea towel to catch the draining water.
To serve: I put a bed of sauce on the plate and pile the pillows on top straight from the pot. You could also put the gnocchi into the pan and fold into the sauce before plating. Either way they end up green and delicious. Optional: sprinkle of parmesan.
Enjoy hot with your favourite people. Serves 4.