Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s great restaurants. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s recipe comes from
(Courtesy of Osteria Morini)
Executive Chef Bill Dorrier
, corporate executive chef of Osteria Morini, who leads the kitchens and menu management at all the brand’s locations. The Miami Beach outpost of the Italian eatery is located inside the Kimpton Hotel Palomar and is home to some of our favorite pastas in the city. Upon graduating from Saint Joseph’s University in Philadelphia in 1994 with a degree in accounting, Dorrier took an office job but quickly realized his passion was in food and not numbers – and the rest is history.
Before you get started on this delicious Gnocchetti With Kale Pesto, make sure to read the entire recipe to avoid any surprises; there are multiple parts to this dish. Also, the recipe includes alternative ingredients in case you have trouble finding something. With that said, enjoy!
GNOCCHETTI WITH KALE PESTO
Servings/yield: 4 appetizer portions or 2 entrée portions
INGREDIENTS
· 2 cups fresh black kale or regular kale
· 1/2 cup olive oil plus a splash
· 1 garlic clove plus 1 teaspoon minced garlic
· 1 bunch of fresh basil
· 2 cups grated Parmigiano cheese, divided, plus 1/2 cup for final step and garnish
· 2 eggs, beaten
· 1 cup ricotta cheese
· 2 cups double zero flour or all-purpose flour
· 1/2 teaspoon ground pepper
· 1/3 teaspoon ground nutmeg
· 1 teaspoon chili flakes
· Splash of white wine
PREPARATION
· In food processor, blend kale, olive oil, garlic clove and basil; mixture should be a bit chunky. Add 1 cup Parmigiano and blend an additional 30 seconds; set mixture aside.
· To make gnocchi, place beaten eggs in large bowl and fold in ricotta cheese; combine with remaining cup of Parmigiano, flour, pepper and nutmeg to form dough.
· Divide dough into small balls and roll out to 1/2″ diameter ropes; cut each rope into 1/2″-long pieces and set aside.
· In large pot, bring salted water to a boil and drop in gnocchi; cook about 2 minutes. Once gnocchi begin floating cook an additional 30 seconds; drain and set aside.
· In large pan, sauté chili flakes and minced garlic in olive oil for 1 minute; add a splash of white wine and cook another minute.
· Add gnocchi, 2 tablespoons kale pesto and 1 tablespoon Parmigiano to pan and combine; reserve a bit of pasta water to thin out sauce if needed.
· Transfer to plate and garnish with Parmigiano before serving.