Difficulty: Easy - for beginners
11 oz coach farm goat cheese
5 oz pecorino romano cheese
1 scant cup all-purpose flour or â€œ00â€ pasta flour
1 lb kale
½ cup sliced red onion
1 cup mushroom or vegetable stock
½ porcini bouillon
2 T EVOO
6 oz butter
poppy seeds to garnish
Combine the cheeses and egg in mixer, add flour and mix until dough removese itself from the sides of the bowl. Chill in parchment paper in fridge for at least 1 hr.
In the meantime make the sauce, blanch the kale in well salted boiling water, until tender. Brown onions in small sauce pot with the porcini, and evoo, when browned and stock and reduce but 1/3. Add ale simmer for 10 minutes and blend with butter.
Roll out gnocchi into ½ inch sheet, cut sheet into 2 in segments and cut finger sized piece of the segments roll out so the gnocchi are tapered on both ends. Cook in well salted boiling water until they float place on a bed of the kale sauce, garnish with pecorino and poppy seed