Gnocchi With Kale Recipes

GNOCCHI WITH SQUASH AND KALE

Gnocchi with Squash and Kale image

Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

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.

Nutrition Facts : Calories 438, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 76 milligrams, Sodium 989 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 16 grams

SAUSAGE, KALE & GNOCCHI ONE-POT

Sausage, kale & gnocchi one-pot image

Plate up this delicious one-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy - or tasty!

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
6 pork sausages
1 tsp chilli flakes
1 tsp fennel seeds (optional)
500g fresh gnocchi
500ml chicken stock (fresh if you can get it)
100g chopped kale
40g parmesan, finely grated

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.

Nutrition Facts : Calories 516 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium

GNOCCHI WITH KALE

Gnocchi with Kale image

Hearty sauteed kale pairs perfectly with simple homemade potato gnocchi in this satisfying vegetarian main dish.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 5

Ingredients

1 teaspoon plus 2 teaspoons extra-virgin olive oil
1 large bunch kale, tough stems removed, thinly sliced crosswise
1 tablespoon finely grated lemon zest
1/2 batch Simple Potato Gnocchi, boiled
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 274 g, Fat 4 g, Fiber 3 g, Protein 8 g

PAN-FRIED GNOCCHI AND KALE

PAN-FRIED GNOCCHI AND KALE image

Categories Vegetable Sauté Vegetarian Quick & Easy

Yield 3 to 4 people

Number Of Ingredients 10

Ingredients

4 TB olive oil
1 pkg gnocchi
1/2 bunch dinosaur or lacinato kale
1/4 tsp salt, fine-grained
1 to 2 cloves garlic, minced
1/3 cup walnuts
1/8 tsp ground nutmeg
Zest of one lemon
1 TB lemon juice
grated parmesan

Steps:

Finely chop the kale, removing the stem, wash it, and shake off as much water as you can. Set aside. Toast the walnuts. Chop coarsely and set aside. Heat 2 TB of the olive oil over medium-high heat in a large non-stick skillet. Add half the gnocchi in a single layer. Stir to coat with oil, then let them sit undisturbed to brown on one side, about 5 to 7 minutes, before turning to brown the other side, also about 5 to 7 minutes. The gnocchi should be golden and a bit crunchy on the outside. Remove to a plate. Then heat remaining 2 Tb oil and repeat procedure with other half of the gnocchi. Remove to plate and tent with foil to keep warm. Add the kale and salt to the skillet and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and mound on plates, top with gnocchi, and serve dusted with Parmesan cheese.

VEGETARIAN GNOCCHI WITH SQUASH AND KALE

Vegetarian Gnocchi with Squash and Kale image

This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.

Provided by sirsethalot

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash, diced
3 tablespoons olive oil, divided
1 tablespoon garlic powder
1 (16 ounce) package gnocchi
2 cloves garlic, chopped
½ pound kale, chopped
¼ cup vegetable broth
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 43.2 g, Cholesterol 17.1 mg, Fat 13.5 g, Fiber 5.8 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 152.2 mg, Sugar 5.1 g

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