Gnocchi with Kale and "Sausage" {Favorites}
with pear salad
Several of y'all posted a photo of your gnocchi to our Facebook Group with rave reviews, so we had to bring it back again. This time, it's paired with a pear salad - pick your favorite type for a sweet and easy side salad. Our paleo and gluten-free versions use eggs instead of gnocchi if you want to switch it up this time around.
Ingredients
- Ground meat - 1 lb ((I used ground beef but feel free to use anything))
- Salt - 1 tsp
- Fennel seeds - 1 tsp
- Black pepper - 1/4 tsp
- Red chili / pepper flakes - 1/2 tsp
- Garlic - 2 cloves
- Onions - 1, diced
- Kale - 1 bunch, leaves / stems separated
- Gnocchi - 1 lb ((If you can't find vacuum-packed gnocchi in pasta section, go for your favorite pasta shape.))
- Olive oil - 2 Tbsp
- Cooking oil - 1 Tbsp
- Tomato paste - 1/3 cup
- Lemon - 1/2, juice of
- Parmesan (optional) - for serving
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Olive oil - 3 Tbsp
- Pears - 1, sliced
- Mixed greens - 1/4 lb
- Blue cheese or gorgonzola (optional) - 2 oz
- Nuts of choice for salad - 1/4 cup
Nutrition Facts
Prep
- Ground meat - Season ground meat with salt, fennel seeds, black pepper, and red chili flakes. (Can be done up to 1 day ahead)
- Garlic / Onions / Kale - Prep as directed. For kale, separate kale stems and leaves and chop stems into 1/2" (1.25 cm) pieces. (Can be done up 3 days ahead)
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Make
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add gnocchi. Cook according to package instructions. Drain, toss with 2 tbs. of olive oil, and set aside.
- Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
- Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the kale stems and onions with a dash of salt. Saute until softened, ~3 minutes.
- Add in ground meat and tomato paste, breaking up with a wooden spoon. Brown meat, 5 to 7 minutes. If there's a lot of grease, drain from pan leaving just about 1 tbs. (15 ml)
- Add in kale leaves, as much as can fit into the pan. With each addition, add a pinch of salt. Saute until all the kale leaves are in the pan and wilted.
- Add gnocchi back into the pan, toss everything through, and finish with a squeeze of lemon juice. Season to taste with salt and pepper and serve warm with parmesan cheese.
- Slice pears. Toss vinaigrette together with greens, pears, blue cheese (if using), and nuts of choice. Serve with gnocchi.
Nutrition Facts
Reviews
Ratings
33 reviews
This is really good. I used Italian sausage, so I didn't have to season the meat. It was a little bit sweet, but I think a little more parmesan would have balanced it well. I skipped the side salad. The main dish was enough.
0 HelpfulDelicious and very filling! I added some chopped portabella mushroom I had leftover and I would recommend it
0 HelpfulInstant fave. Great way to use up random bits of ground meat from other meals and very quick and flavorful, I didn't even use the meat seasoning bc I had premade sausage. I used 1/4 lb beef and about 1/2 lb sweet Italian sausage, 1/2 lb (half a large bunch) of kale and 2 packages of fresh cappellaci (like ravioli), and these were the right amounts for 4 servings without too much sauce. (Second time around we used 1/2 lb sausage and 3/4 lb kale and it was just as tasty and seemed healthier!)
0 HelpfulSO good! The whole family really enjoyed it! I used sausage and it was great. The is a new family favorite.
0 HelpfulI did have fennel seed or Kale so I used oregano and spinach. Probably not the same intent for recipe but my hubby and toddler enjoyed thoroughly.
0 Helpful