Ingredients
Gnocchi with Kale and "Sausage":
- 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
- Soyrizo - 1 lb
- Tomato paste - 1/3 cup
- Lemon - 1/2 , juice of
- Parmesan (optional) - for serving
Pear Salad:
- 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
Prep
- 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 soyrizo and tomato paste, breaking up with a a wooden spoon. Saute for ~3 minutes.
- 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.
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