 |
|
||||||||
500g (1 lb) store-bought fresh gnocchi
½ cup guanciale, cut into lardons
2 garlic cloves, finely chopped
1 tbsp gochujang
½ cup Chinese Shaoxing wine
1 cup cream
4 kale leaves, stem removed, cut into large pieces
¼ cup finely grated parmesan
2 tbsp extra virgin olive oil
Bring a large saucepan or a pot of water to the boil. Add the gnocchi and cook, stirring occasionally, until they rise to the surface.
Pan fry the guanciale in a frying pan until slightly crispy and most of the fat has been rendered out.
Add in the chopped garlic and gochujang, then stir until everything is mixed together.
Deglaze the pan by adding in the Chinese Shaoxing cooking wine and cream. Stir to mix everything together.
Drain the gnocchi and add to the sauce mixture to let it cook further.
In the meantime, blanch the kale in the same saucepan or pot that was used for boiling the gnocchi.
Add the kale into the gnocchi and sauce mixture, as well as the grated parmesan. Stir to mix everything together.
Divide the gnocchi among bowls. Drizzle with extra virgin olive oil, then serve immediately.
Rich But Interesting
We found this recipe a smidgen on the rich side as written. However with minor modifications, we will keep returning to this recipe because it’s interesting and flavourful. We substitute half-n-half for the cream and only use half the Shaoxing wine, ensuring the sauce reduces enough to cook off the vapors and mellow out. We’ve also tried low-sodium bacon in a pinch (drained of excess grease), and look forward to trying this with chicken sometime too.