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In The Marley Kitchen: Kale Hemp Pesto with Homemade Gnocchi


INGREDIENTS -2 (12-ounce) baking potatoes, unpeeled -1 teaspoon kosher salt -4.5 ounces all-purpose flour (about 1 cup) -1/4 teaspoon freshly ground black pepper -2 large eggs, lightly beaten -6 quarts boiling water

DIRECTIONS -Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool.

-Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).

-Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.


INGREDIENTS -3 to 4 cloves garlic -3 cups packed kale (about 1 small bunch) -¾ cup Hemp Rules hemp seeds -2 tablespoons lemon juice (about 1 lemon) -¾ teaspoon fine-grain sea salt -¼ teaspoon ground pepper -Red pepper flakes, optional -¼ cup flaxseed oil or extra-virgin olive oil (more if desired) -1/3 cup grated Parmesan cheese


-Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary.

-Toss the gnocchi and pesto together, then serve.

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