Cavolo nero, gnocchi & pecorino Romano from Polpo: A Venetian Cookbook (of Sorts) (page 194) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on March 08, 2017

    I've been so curious about this dish, but I knew I didn't have time to make my own gnocchi, so I tried it with purchased gnocchi. And while I enjoyed the dish, I didn't love it. So I conclude that part of the special quality of this dish is the homemade gnocchi! I have to say that I found the sauce directions a little sparse. It didn't help that I was super late getting home and pressed for time which is not the best place to be in for trying new recipes. I thought I was making a half recipe with one bunch of kale. But I had to add more parm and garlic to get it to taste right, and way more than 2-3 glugs of olive oil. And though I processed for longer than I expected, I still never got the sauce to look as smooth as the photo in the book (it looked similar to blowfish's above). It was a bit more "vegetal" than I expected. A *weight* on the kale would have been helpful. I have to say that when I got everything plated together, the pecorino really added to the overall flavor of the dish

  • Breadcrumbs on May 01, 2015

    P. 194 - Truly lovely. Who knew an autumn/winter green like cavolo nero could taste so fresh and vibrant. I suspect RN may have used more evoo than I did as my sauce was electric green and just as bold in its flavours. I’d honestly never thought of pasta for a small plates menu but if ever there were a candidate, this would be it. No one needs a lot of gnocchi and this sauce is so different and interesting it really lends itself well to a cocktail type affair. I know I’ve gushed about this already but RN’s gnocchi is really the best! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9547001#9547001

  • L.Nightshade on April 27, 2015

    I made the gnocchi from this recipe when I made the Duck Ragu from page 165. At that time I made them just as written in the recipe, but I couldn’t get the dough past a rather mushy state. So while they cooked up and tasted OK, I wanted to see the grooves from the gnocchi board, which pretty much melted away. Our cooking teacher in Italy was adamant about never adding eggs to gnocchi, so I thought I’d try it his way. His recipe also calls for grated parmesan in the dough. However, the gnocchi made without eggs fell apart when cooked (apparently I need to go back to school in Tuscany). So I added a tiny bit of egg and re-mixed the dough. This batch came out fine, kept the grooves, and held together when cooked. I did like the addition of the parmesan in the dough. I liked this “sauce,” which was an easy, and very pleasant, way to get a leafy green into the pasta course. I will certainly be making this again. As I need more gnocchi practice!

  • Breadcrumbs on April 12, 2015

    p. 194 - I’ve never made gnocchi before and comment on the preparation of this version vs others. What I can say is that this book’s version is very novice-gnocchi-maker-friendly as I was able to prepare it following the book’s directions without issue. I made my gnocchi earlier in the day so I used RN’s make-ahead instructions by blanching the gnocchi then draining and tossing in some evoo then placing in the fridge until ready to re-heat. This worked brilliantly. The recipe has a relatively high yield so I also froze some for later use. Everyone loved the gnocchi. What sets these apart IMHO is their lightness. Somehow the gnocchi managed to be light and airy, not at all heavy or dense. You actually know this will be the case as you roll out the dough into ropes, it is at once sturdy enough to roll, yet light enough to feel delicate. Until I learn otherwise, these will be my go-to gnocchi…amazing! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9520950#9520950

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