Kale Gnocchi with Garlic Parmesan Butter Sauce

Instructions

• For the Gnocchi
• Heat oven to 400°F. Prick potatoes all over with a fork and bake directly on the oven rack until a fork easily goes through, about 1 hour-1 hour 15 minutes.
• While potatoes are baking, combine 1 cup water with ½ teaspoon salt in a large pot with a lid (you will use the same pot to cook the gnocchi later). Bring to a simmer over medium heat then add the kale leaves. Cover and cook until completely tender and wilted, about 10 minutes.
• Once kale is very wilted, let cool then transfer to a food processor or blender along with any leftover water in the pot. Add the egg and blend until completely smooth. Set the pot aside until you’re ready to make the gnocchi.
• Holding the hot potatoes with a towel, peel the skin off with a pairing knife and cut into chunks. Press the chunks through a potato ricer right onto a clean counter (or use the large holes of a box grater). Spread out to let off as much steam as possible. Sprinkle the flour and the 1 teaspoon kosher salt over the potato. Drizzle the egg and the kale puree over the top.
• Using a bench scraper, gently fold the dough together, trying not to mash it together but rather lightly fold the ingredients, using as much extra flour as needed to keep it from sticking, until you have a smooth dough. The dough should be damp but not sticking to your hands. Fill the pot you used to cook the kale with water and add a generous amount of salt. Bring to a slow boil over medium-high heat.
• Cut off a small piece of the gnocchi dough and cut into 3-4 pieces about an inch thick (these don’t need to be perfect, we’re just testing the dough at this point). Cook the testers in slowly boiling water until they float to the surface, about 2-4 minutes. Remove with a slotted spoon or a bamboo skimmer. Taste and see if they need more salt or if they are falling apart, add ¼ cup more flour.
• Divide the dough into 9 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. (Don't add too much additional flour though or it will make dense gnocchi).
• For the Garlic Parmesan Butter Sauce:
• Melt half of the butter in a skillet large enough to hold the gnocchi over medium heat until it starts bubbling. Add the pine nuts and let cook until they are starting to become golden, about 2 minutes. Add the garlic and let cook, 30 seconds (you don’t want it to brown).
• Ladle in 1/2 cup of boiling gnocchi water to the pan, stirring as it bubbles. Add the salt, pepper and red chile flakes.
• Take the pan off the heat, then slowly whisk in the remaining butter one piece at a time. Add each piece only after the previous one has fully melted into the sauce. Keep whisking until the sauce becomes shiny and silky. Stir in the ¼ cup grated parmesan cheese.
• Serve The Gnocchi:
• Add the gnocchi to the sauce and return over low heat to cook for a minute or two, coating in the sauce until the gnocchi are warmed through. If it doesn’t seem saucy enough, add more of the boiling gnocchi water, ¼ cup at a time until it is to your liking.
• Divide the gnocchi between four plates, letting a little butter sauce pool around the bottom then sprinkle some more parmesan on top.