A few weeks back in August, Kevin and I went to Kelowna to stay with our friends Bret and Carol at their amazing summer home on the Okanagan Lake. Three days filled with sunshine, a beach party in Penticton, boating, hot tubing, copious amounts of wine, great friends, a lot of laughs, and some delicious food! We made an amazing meal one night at the house (I will be sharing the pasta that I made for this dinner shortly. It was sooooo good!), but we also went out a couple times. Once for lunch to Quails Gate vineyard where I tried oysters for the first time and then dinner at a restaurant in Kelowna that was top notch. Everyone’s food was fabulous, but one of our starters was a potato gnocchi with pesto and fresh salsa. It was amazing and I knew I was going to have to try making it at home.
My version is Gluten Free Potato Gnocchi with Kale Pesto and Pico de Gallo. It’s a little different that the appetizer we had in Kelowna, but its just as good as I remembered. Little pillows of gnocchi that are soft and fluffy on the inside and pan fried to a golden crispy buttery brown on the outside then tossed in garlicy, fragrant kale pesto and finally topped with fresh and slightly spicy pico de gallo. The dish is light, colorful and fresh. Perfect for a lunch with the girls or a first course at a dinner party.
You don’t have to make your own gnocchi for this. You can use store bought gnocchi and I have seen lots of gluten free options. However, if you haven’t made your own gnocchi before, I highly recommend it. Its much more fluffy and light than store bought and its really super simple to make. I used Bobs Red Mills gluten free flour and I really liked the results, but Im sure that you could really use any other kind of gluten free blend. I would just make sure to use a blend rather than just one type of flour. If you try a certain type and it turns out really well, please be sure to let us know!
I happen to have one of those brains that is constantly thinking about food. Debbie and I both do… It’s a blessing and a curse lol. Some of you reading this will totally understand. We are always thinking about how we can make something better the next time. I think next time I might make this dish with a little bacon or pancetta thrown in the mix. What isn’t better with bacon? 🙂
- POTATO GNOCCHI
- 4 russet potatoes
- 1 cup bob's red mill gluten free all purpose flour, plus more for rolling
- ½ cup quinoa flour
- 1 egg, beaten
- ½ tsp salt
- 1 bunch kale
- 1 handful basil
- ½ cup cashews or pinenuts
- ½ cup parmesan
- 2 cloves garlic
- juice of 1 lemon
- 1 tsp salt
- ½ cup olive oil
PICO DE GALLO
- 2 tomatoes, seeded and diced
- ½ onion, finely diced
- 1 jalapeno, minced (remove the seeds for less spice)
- ½ tsp salt
- juice of 1 lime
FOR THE DISH
- about 2 cups of gnocchi
- 6 cups boiling water
- 2 tbsp butter
- ¼ cup kale pesto (or more to your liking)
- ¼ cup pico de gallo (or more to your liking)
- parmesan cheese (optional)
- KALE PESTO
- Add the kale, basil, lemon juice, cashews, garlic, salt and olive oil into a food processor and whiz it up really good until it becomes almost a paste. You might have to add the kale half at a time.
- If you need to, add a little more olive oil to reach your desired consistency. Put into a small bowl or jar and set aside.
PICO DE GALLO
- Slice the tomatoes in quarters and remove the seeds. Slice the tomatoes in long skinny strips and dice. Add to a bowl.
- Dice the onion and jalapeno. Remove the seeds of the jalapeno first for a little less heat. Add them to the same bowl. Sprinkle in the salt and squeeze in the lime. Stir well and place in the fridge.
- Bake the potatoes in the oven at 375 degrees until they are soft and fully cooked. Take them out and let them cool completely. (I like to cut them in half to help them cool quicker) Scoop out the flesh into a bowl and if you have a potato ricer, use it. If not, mash the potato by hand really well.
- Add the egg, salt and the flours and mix well. A fork works great for this. Gather the dough into a flat disk and cut into 6 equal pieces.
- On a flat and floured surface, roll each piece of dough into a ball in your hand and then start rubbing your hands together to make a 'snake' out of the dough. Put the dough 'snake' on the surface and keep rolling your hands back and forth over it to make it long and evenly round until its about an inch thick. Cut the 'snake' into 1 inch pieces. Press a fork into each one to make an imprint if desired.
- Either boil to cook right away or freeze.
TO MAKE THE DISH
- Boil water in a medium pot. When its boiling, throw in the gnocchi to cook. Meanwhile, heat a separate skillet on medium heat. As soon as the gnocchi starts to float, add the butter to the skillet to melt. Once all the gnocchi is floating, it is finished cooking. Scoop it out with a slotted spoon, shake off the water that you can and add it to the skillet.
- Shake the skillet around so the gnocchi doesn't stick too much. Flip the gnocchi over once it has browned on one side and brown the other.
- Add the kale pesto and shake the pan to coat the gnocchi and warm the pesto up a bit. Put half the gnocchi on a plate and half on another. Sprinkle on some parmesan cheese and then some pico de galo.