Gnocchi with onion purée, kale and black garlic paste

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

Make your own traditional potato gnocchi in this easy-to-follow recipe. Here it is served with onion and garlic purées and massaged kale.

By Matt Tebbutt

For the gnocchi

  • 2 large baking potatoes (around 600g/1lb 5oz), scrubbed
  • 150g/5½oz Parmesan or Gouda-style hard cheese, grated
  • 2 free-range egg yolks, beaten
  • 150g/5½oz 00 flour, plus extra for dusting
  • salt and freshly ground black pepper

For the onion purée

  • 1 tbsp olive oil
  • 1 white onion, chopped
  • 8 garlic cloves, chopped
  • 1 bay leaf

For the black garlic paste

  • 10 black garlic cloves, peeled
  • 2 tbsp olive oil
  • pinch salt

For the kale

  • 50ml/2fl oz olive oil
  • 200g/7oz kale, chopped
  • 1 lemon, juice only

To serve

  • 50g/1¾oz Old Winchester cheese, grated