Ingredients
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
- 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
- Whisk eggs. 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.
- Push everything aside and then add in whisked eggs. Lightly scramble everything together.
- Season to taste with salt and pepper.
- Slice pears. Toss vinaigrette together with greens, pears, and nuts of choice. Serve with eggs.
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