Gnocchi With Kale Recipes

GNOCCHI WITH KALE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high. Add kale and cook until wilted, about 2 minutes. Add lemon zest and gnocchi. Season with salt and pepper. Toss until gnocchi are heated through. To serve, drizzle with remaining 2 teaspoons oil.

VEGETARIAN GNOCCHI WITH SQUASH AND KALE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
• Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

GNOCCHI WITH SQUASH AND KALE

Steps:

• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
• Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
• Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

SAUSAGE, KALE & GNOCCHI ONE-POT

Steps:

• Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
• Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.