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Active: 35 min Total: 35 min

Ingredients

Metric
Servings:
4
Gnocchi with Kale and "Sausage":
  • 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
  • Eggs - 6 , whisked
  • Cooking oil - 1 Tbsp
  • Tomato paste - 1/3 cup
Pear Salad:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Olive oil - 3 Tbsp
  • Pears - 1 , sliced
  • Mixed greens - 1/4 lb
  • Nuts of choice for salad - 1/4 cup

Prep

  1. Ground meat - Season ground meat with salt, fennel seeds, black pepper, and red chili flakes. (Can be done up to 1 day ahead)
  2. 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

  1. Whisk eggs. Set aside.
  2. Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  3. 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.
  4. 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)
  5. 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.
  6. Push everything aside and then add in whisked eggs. Lightly scramble everything together.
  7. Season to taste with salt and pepper.
  8. Slice pears. Toss vinaigrette together with greens, pears, and nuts of choice. Serve with eggs.

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