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1
Bring a large pot of water to a boil.
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2
Remove the leaves from the stems of the kale by pulling your fingers down and along the stem. Discard the stems.
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3
Set a sieve over a bowl. Blanch the kale leaves in the boiling water for 15 seconds then transfer them to the sieve to drain. Once the leaves have cooled slightly, squeeze them
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4
into a ball to release as much water as possible.
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5
Toast the pine nuts in a small saucepan over medium-low heat until golden brown and fragrant, 5 to 7 minutes. (Pine nuts burn quickly so watch them carefully.)
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6
Add the drained kale, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds, then with the blender still running, slowly stream in the olive oil until it's fully incorporated and the mixture is well-blended.
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7
Transfer the pesto to a bowl and season it with salt and pepper to taste. Toss the pesto with homemade gnocchi (recipe follows) or serve with chicken, seafood, steak or vegetables.
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8
For the gnocchi
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9
Place the potatoes in a large pot and add just enough cold water to cover them. Boil the potatoes until fork-tender, about 45 minutes.
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10
Remove the potatoes from the water, and holding them carefully in a kitchen towel, immediately peel the skin off each potato with a vegetable peeler or paring knife. Cut the potatoes into quarters then press the quarters through a ricer or food mill directly onto a lightly floured work surface. Spread the potatoes out into a thin layer to cool completely.
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11
Once the potatoes have cooled, gather them together into a mound and form a well in the center. Lightly whisk the egg then add it to the center of the well along with the salt.
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12
Slowly knead the egg together with the potatoes, adding the flour in two (1/2-cup) increments and kneading until all of the flour has been incorporated and the dough is
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13
smooth. The longer you knead the dough, the more gluten will form and the tougher your gnocchi will be, so keep the kneading to a minimum.
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14
Cut the dough into 6 equal pieces. Clean your work surface and lightly dust it with flour.
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15
Roll each piece of dough into a 1/2-inch-thick rope, lightly re-flouring your work surface as needed to prevent the dough from sticking. Cut each rope into 1/2-inch rounds to form the gnocchi. Transfer the gnocchi to a lightly floured baking sheet, and then using a fork, press each gnocchi onto the back of the fork, rolling it down the tines with your thumb.
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16
Apply a medium amount of pressure so that the gnocchi is indented but not flattened.
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17
Repeat the rolling process with the remaining gnocchi.
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18
To cook the gnocchi, bring a large pot of salted water to a boil. Add half of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.
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19
Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.
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20
Toss the warm gnocchi with the prepared kale pesto. Garnish with Parmesan cheese and serve.
