lemony garlicky brown butter miso gnocchi w/ tuscan kale
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Makes approximately 3 servings
1 package of gnocchi
1 bushel of tuscan/dino kale, deribbed and chopped
6 gloves garlic (or to your heart’s desire)
1 heaping tbs of white miso
2 tbs unsalted butter
1 lemon
zest of 1 lemon
1 tbs olive oil
salt and pepper to taste
Cook gnocchi al dente according to package instructions in salt water. Reserve 1 cup of pasta water for later.
Slice 3 cloves of garlic and mince the remaining cloves.
Slice lemon in half and heat up olive oil in pan. Char the lemon halves face down in pan, remove and save for later.
In the same pan, fry garlic slices until crispy, remove and save for later.
Add butter into pan over medium heat and keep mixing until it foams and brown milk fats begin forming at the bottom of the pan. This takes around 5 - 8 minutes. In the brown butter, add garlic, kale, and a pinch of salt and cook until the kale has softened.
Mix miso into the reserved pasta water and add to the pan. Squeeze the juice of the charred lemons and add the gnocchi into the pan and stir until the sauce has emulsified.
Garnish with fried garlic. Enjoy!
Notes:
Only add a small amount of salt to step 5. Majority of the salt will come from the miso and pasta water. The salt is used to help break up the cellulose of the kale.