Kale gnocchi with cassava flour

Amaizin organic recipe Kale gnocchi with cassava flour mushrooms bacon and pine nuts


Serves 4

  • 300 g kale
  • 250 g ricotta
  • 125 g Parmesan cheese, grated
  • 100 g Amaizin cassava flour
  • 150 g pancetta/breakfast bacon (or mixed mushrooms for a vegetarian variant)
  • 100 g of butter
  • 1 egg
  • 1 clove of garlic, finely grated
  • 30 g pine nuts or walnuts
  • 10 leaves of sage
  • ½ teaspoon nutmeg, finely grated
  • Pepper and salt


Cook the kale for 10 minutes in salted water. Drain the kale and drain well.

Roast the pine nuts or walnuts.

Put the ricotta, 100 g Parmesan cheese, egg, nutmeg, garlic and some pepper and salt in the food processor bowl. Squeeze the kale well and add to the bowl. Mix into a paste.

Add 75 g of cassava flour to the mixture. Let the mixture stand for 5 minutes. It must be sturdy enough to work with and not too wet or too sticky. Add more cassava flour if necessary.

Form balls of the mixture the size of a walnut. Place them on a board dusted with cassava flour. Put them in the fridge for 15 minutes to become stronger. The balls can also be frozen for later cooking.

Bring a pan with plenty of salted water to the boil.

Melt the butter in a large frying pan. Fry the sage leaves and the bacon (and/or the mushrooms).

Carefully lower the gnocchi into the boiling water pan. Cook them on a low heat for a few minutes, until they float to the top. Then let them cook for another minute. Scoop them out of the pan with a skimmer and add them to the sage and bacon.

Fry the gnocchi in the sauce for a few minutes until lightly browned.

Spoon the gnocchi with the sauce on warm plates. Garnish with the pine nuts and walnuts and the rest of the Parmesan cheese.


You can also use spinach or chard instead of kale.