Gnocchi with Kale and 'Sausage'
with zucchini and pine nut salad
Just a few simple seasonings can give ground meat the flavor of sausage without all the fat. Combined with sauteed kale, it's perfect for tossing with soft, pillowy gnocchi.
Smarts: We used ground turkey for this recipe, but any type of ground meat would be delicious here.
Ingredients
- Garlic - 2 cloves , chopped
- Onions, medium - 1 , chopped
- Kale - 1 bunch , leaves and stems separated and chopped
- Turkey, ground - 1 lb (sub any type of ground meat)
- Salt - 1 tsp
- Fennel seeds - 1 tsp
- Red pepper flakes - 1/2 tsp (use more or less depending on your spice preference)
- Black pepper - 1/4 tsp
- Gnocchi - 1 lb (sub another short pasta shape)
- Oil, cooking - 1 Tbsp
- Tomato paste - 1/3 cup
- Lemons - 1/2
- Cheese, parmesan (opt) - for serving , grated
- Pine nuts - 1/4 cup
- Vinegar, red wine - 1 1/2 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Zucchini - 6 oz , ends trimmed and peeled
- Mint, fresh - 8-10 leaves , sliced into ribbons
- Mixed greens - 5 oz
Prep
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Toast pine nuts - Place pine nuts in a small skillet over medium-low heat. Toast until golden and fragrant, 4 to 5 minutes, stirring frequently (watch them closely to prevent burning). Store in an airtight container. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Slowly drizzle in olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
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Garlic / Onions - (If prepping right before cooking, get water boiling first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Kale - Separate leaves from stems. Chop stems into 1/2" / 1.25 cm pieces. Roughly chop the leaves. Store stems and leaves separately. (Can be done up to 5 days ahead)
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Season meat - Mix ground turkey with salt, fennel seeds, red pepper flakes, and black pepper. (Can be done up to 1 day ahead)
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Zucchini - Peel off the skin. Then use the peeler to slice the zucchini into thin ribbons.
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Mint - Prep as directed.
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Make
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Bring a saucepan of well-salted water to boil. Add gnocchi and cook according to package instructions. Reserve ½ cup of the cooking water (amount for 4 servings, adjust if customizing), drain the gnocchi, and toss it with a bit of olive oil.
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Heat a saute pan with cooking oil over medium-high heat. Add garlic to heated oil and saute until just fragrant, ~1 minute. Add the kale stems and onions with a pinch of salt. Saute until softened, ~3 minutes.
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Add in ground turkey and tomato paste, breaking up with a wooden spoon. Saute until the meat is browned and cooked through, 5 to 7 minutes.
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Fold in kale leaves with another pinch of salt (you may need to add the kale leaves in batches if they won’t all fit in the pan at once). Saute until all the kale leaves are in the pan and wilted.
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Add gnocchi to the pan and toss everything together. Stir in some of the reserved pasta water if the mixture seems too dry.
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Remove pan from heat and squeeze the lemons over everything. Taste and season with some salt and pepper
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In a serving or mixing bowl, combine mixed greens, zucchini, mint, and pine nuts. Toss with vinaigrette until dressed to your liking.
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Divide gnocchi and sausage among serving plates and sprinkle with Parmesan cheese (if using). Serve with salad on the side. Enjoy!
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