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08 Jun 2023

April Jackson’s sweet potato gnocchi with callaloo pesto, kale crisps and crumbled blue cheese

April Jackson’s sweet potato gnocchi with callaloo pesto, kale crisps and crumbled blue cheese
April Jackson’s sweet potato gnocchi, callaloo pesto, kale crisps, crumbled blue cheese

Serves: 4
Takes: 1 hr

INGREDIENTS

For the garlic butter
1 head of garlic
60ml oil
110g butter

For the gnocchi
225g sweet potato, cut into chunks
225g King Edward potato, cut into chunks
250g ricotta
22.5g parmesan, grated
160g plain flour
tsp salt

For the kale crisps and blanched kale
140g kale (not chopped)
oil, for drizzling
15ml lemon juice

For the pesto
10g ginger
45g toasted pine nuts
270g callaloo
45g spinach
pinch salt
15g parmesan, grated
4g scotch bonnet chilli
½ tsp of olive oil
1 tsp lemon juice

To serve
1 lemon, zested
40g blue cheese, crumbled

METHOD

  1. Heat oven to 180C, fan 160C, gas 4. Chop off the top of the garlic, drizzle with oil and roast for around 30 mins until soft. Meanwhile, steam the potatoes and sweet potatoes in two separate pans until soft, around 20 mins.
  2. While the potatoes are steaming, prepare half the kale for kale chips. Remove the stems, tear into large pieces, wash, dry thoroughly and place in a bowl. Drizzle with the oil and lemon juice and sprinkle with a heavy pinch of salt. Lay on a tray lined with parchment paper.
  3. Push the potatoes through a ricer into a bowl. Leave to dry for a few minutes before adding the ricotta, parmesan and salt. Add the flour gradually (about 1/3 at a time) until you have a ‘workable’ consistency, being careful not overwork. Once it comes together, put in a piping bag.
  4. Remove the garlic from the oven and allow to cool. Separate the cloves, crush them with the back of a spoon and whisk with the oil and butter. Set aside until ready to serve.
  5. Heat oven to 130C, fan 110, gas 1 and cook the kale for 15-20 mins, making sure not to burn it.
  6. Dust a work surface with flour and gently make lines of gnocchi by cutting the piping bag to create a half-inch-thick hole and squeezing firmly. Cut the lines into equal pieces (about half an inch wide), coat each piece in flour and set aside.
  7. Bring a large pot of salted water to boil then turn down to a simmer. Cook the gnocchi until they rise, about 1-2 mins, making sure not to overcrowd the pot. Set aside the cooked gnocchi.
  8. For the pesto, grate the ginger and sauté with pine nuts in oil over a medium heat until brown. Add the callaloo and chopped scotch bonnet, cooking over medium-low heat until the callaloo is soft — about 5 mins.
  9. Tip the callaloo mixture, spinach, salt, parmesan, oil and lemon into a blender and blitz until smooth. Push through a fine sieve.
  10. Heat a pot of salted water and blanch the remaining kale, chopped, until the colour becomes bright, about 2 mins, then plunge into ice water.
  11. When you're ready to serve, put the garlic butter in a pan over a medium-high heat once foaming add gnocchi. Don't move around — allow to brown on each side, which will take a couple minutes. Toss the blanched kale into the pan and coat before removing from the heat.
  12. Plate the callaloo pesto, gnocchi and kale and top with the crumbled blue cheese, kale chips and lemon zest.
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