Gnocchi (pronounced Nyo-key) are delicious little dumplings made predominately with potato and flour. They can be purchased dried, frozen, or fresh in vacuum sealed packages. I found the whole wheat Gnocchi (which are a little trickier to find) at World Market. I absolutely loved this recipe and ate if for lunch and dinner 3 days in a row. Unfortunately, there was so much leftover because my husband and kids were not big fans. I was schocked! They said they just didn’t like the texture of the Gnocchi (which I loved). So for this reason I call it Gnocchi and Kale ‘Surprise” – surprise becuase of how surprised I was at the flavor but also surprised that my kids hated it!
1 TBS olive oil
1 16oz package of gnocchi (preferably whole wheat)
1 onion (I really like the sweet onion in this)
4 cloves of garlic, minced
4 TBS of water
1 LARGE bunch of kale, stems removed and chopped (can also use chard or spinach)
2 tomatoes, chopped – or one 15oz can of diced tomatoes, drained
1 15oz can of white beans, drained
salt and pepper to taste
fresh chopped basil and Paremsan cheese if desired
Heat 1 TBS of oil in a large skillet on medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown. About 6 minutes. Transfer to a bowl.
Add the onion to the pan and cook until soft, about 7 minutes. Then add the garlic, water and kale. Cook until the kale has started to wilt, about 5 minutes. Stir in the tomatoes, beans, salt and pepper. Bring to a simmer and then add te gnocchi. Serve immediately, topped with fresh basil and Parmesan cheese (optional).
Source: WFM 1-10