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Homemade Kale Gnocchi with Sage Butter sauce

by Micaela Harrasser

These kale gnocchi are deliciously rich and easy to make – welcome your ultimate green & seasonal alternative to classic gnocchi!

Perfect for these chilly February evenings, this recipe transforms winter kale – one of the season’s most nutritious leafy greens – into pillowy soft dumplings that are both comforting and healthy. Packed with vitamins A, K, and C, plus powerful antioxidants, kale adds both nutrition and a vibrant green color that makes these gnocchi a showstopper on any winter dinner table. The sage butter sauce, featuring another cold-weather herb favorite, adds that perfect touch of warmth and luxury.

Don’t let homemade gnocchi intimidate you – this recipe breaks down the process into simple steps that anyone can master. Whether you’re cooking for a casual weeknight dinner or planning a special meal, these kale gnocchi will surely impress. Plus, with easy variations for different dietary preferences, everyone can enjoy this seasonal twist on an Italian classic!

When local winter greens are at their peak, there’s no better way to celebrate them than in this comforting dish. Ready to transform simple, seasonal ingredients into something extraordinary? Let’s get cooking!

Homemade Kale Gnocchi with Sage Butter sauce

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g black kale leaves
  • 200g flour (I used Caputo flour for gnocchi, but you can also use all purpose or others)
  • pinch of salt, pepper, nutmeg and garlic powder
  • 1 tsp bicarbonate of soda

For the butter and sage sauce:

  • 40g butter
  • sage a few leaves
  • freshly grated parmigiano

Instructions

Prepare the Kale

  1. Bring a large pot of water to a rolling boil
  2. Remove the tough stems from fresh kale leaves and rinse thoroughly under cold water
  3. Once water is boiling, add 1 teaspoon baking soda, then add the kale leaves
  4. Cook for 5 minutes, then add 1 teaspoon sea salt
  5. Continue cooking for another 5 minutes or until leaves are tender
  6. Drain thoroughly, pressing out excess moisture

Make the Gnocchi Dough

  1. Using an immersion blender, process the cooked kale into a smooth paste
  2. Add flour, sea salt, freshly ground black pepper, nutmeg, and garlic powder
  3. Mix initially with a fork, then gently knead with your hands until you achieve a soft but not sticky dough
  4. 💡 Tip: The dough should feel pillowy but hold its shape

Shape Your Gnocchi

  1. Roll the dough into long ropes, approximately 1 cm (½ inch) thick
  2. Cut into small pillow-shaped pieces
  3. Optional: Roll each piece on a gnocchi board for the classic ridged texture
  4. 💡 Tip: The ridges help sauce cling better to your gnocchi

Cook the Gnocchi and Prepare the Sage Butter

  1. Bring a fresh pot of water to boil
  2. Add 1 teaspoon sea salt to the boiling water
  3. Meanwhile, melt butter in a separate large pan. Once butter is melted, add fresh sage leaves
  4. Drop gnocchi into boiling water - they're ready when they float to the surface
  5. Transfer cooked gnocchi directly to the sage butter pan using a slotted spoon

Finish and Serve

  1. Gently toss gnocchi in sage butter for about 1 minute, ensuring even coating
  2. Plate immediately and finish with freshly grated Parmesan cheese
  3. 💡 Tip: Serve while hot for the best texture and flavor!

Notes

💡 Dietary Adaptations:

  • Vegan: Replace butter with vegan butter or olive oil for the sage sauce
  • Gluten-free: Use your favorite gluten-free flour blend
  • Dairy-free: Skip the cheese or use nutritional yeast for a cheesy flavor

💡 Garnishing Ideas:

  • Fresh sage leaves
  • Toasted nuts (pine nuts, hazelnuts)
  • Freshly cracked black pepper
  • Chili flakes for heat
  • Lemon zest for brightness

💡 Storage Tips:

The boiled gnocchi can be stored, with or without sauce, in the fridge in an airtight container for 2 days.

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