Easy Gnocchi With Kale Broth & Cais Na Tire (Irish Hard Parmesan Esque Cheese)

Serves 3 - 4

50 minutes

About the recipe

Katie: "Recipe adapted from my friend Aoife who works in The Fumbally. Could add bacon or even poach fish in this same broth if you don't want to make gnocchi. I love finding ways to use up what might be waste, You can roast the kale stalks in a really hot oven with some salt and pepper they are a little stringy but make a nice garnish I like to call them poor man’s asparagus."

Rooster or floury potato, I love using setantas from Mcnally’s (the best growers) 500g
Plain flour 150g
1 egg plus one yolk
Salt and pepper
Kale and cavolo nero (60g)
2 cloves garlic
Cais na tire
2 Shallots
Veg stock 600ml
Parsley

Step 1
Preheat the oven to 200°C (400°F). Bake the potatoes for 30 minutes until tender.

Step 2
While still warm, scoop out the potato flesh and pass it through a sieve or ricer. Gently mix in flour, egg, salt, and pepper, being careful not to overwork the dough. Roll into a sausage shape, then cut into bite-sized pieces.

Step 3
Bring a large pot of salted water to a boil. Cook the gnocchi in three batches - they’re done when they float to the surface. Remove with a slotted spoon and set aside.

Step 4
Heat olive oil in a pot and sauté shallots and garlic until caramelized. Add vegetable stock and kale/cavolo nero and simmer for a few minutes.

Step 5
Reserve a little broth for texture, then blend the rest until slightly chunky.

Step 6
Ladle the broth into bowls, add the gnocchi, and spoon over the reserved chunky broth. Finish with fresh herbs, grated Cáis na Tíre cheese, and a drizzle of olive oil.