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Gnocchi with Kale and Ricotta

Potato Gnocchi and Kale with Ricotta & Cheesy Breadcrumbs

Lets keep it simple with this dishes. This is a true Italian cuisine a perfect example of that beautiful simplicity.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2
Calories 850 kcal

Equipment

  • medium pot
  • colander
  • microplane or grater
  • large skillet

Ingredients
  

  • 1 bunch Tuscan kale
  • garlic use 2 large cloves
  • 3⁄4 oz Parmesan
  • 1 lemon
  • 1⁄2 oz panko
  • 1⁄4 tsp crushed red pepper use 1⁄8 tsp
  • 1 container ricotta
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Cook gnocchi: Bring a medium pot of salted water to a boil. Add gnocchi and stir until water returns to a boil. Cook until tender and they all float to the top, 3–4 minutes. Reserve ½ cup cooking water, then drain and return gnocchi to the pot.
  • Prep ingredients: Meanwhile, strip kale leaves from stems, tear into bite-size pieces (discard stems). Peel and thinly slice 2 large cloves garlic. Finely grate Parmesan. Finely grate lemon zest and combine with 2 tablespoons lemon juice.
  • Make breadcrumbs: In a small bowl, combine breadcrumbs and 2 tablespoons of Parmesan. Heat 1 tablespoon oil in a large skillet over medium-high. Add breadcrumb mixture and cook stirring often until golden, 5–6 minutes. Transfer breadcrumbs to bowl and season with salt.
  • Cook kale: In the same skillet, heat 2 tablespoons oil over medium-high. Add garlic and ⅛ teaspoon of the crushed red pepper (or more or less, depending on heat preference), and cook until fragrant, about 1 minute. Add kale and cook, stirring, until wilted, about 4 minutes. Season to taste with salt and pepper.
  • Finish gnocchi: Add gnocchi, lemon juice and zest, and ¼ cup of the reserved pasta water and bring to a simmer. Add remaining Parmesan and toss to combine. Off the heat, add half of the remaining cooking water and stir until sauce is creamy (stir in more if necessary).
  • Serve: Serve gnocchi with a dollop of ricotta and sprinkle with breadcrumbs. Drizzle all over with olive oil.

Notes

Allergens
Wheat (1), Milk (2), Soy (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 850kcal, Fat 37.0g, Proteins 24.0g, Carbs 108.0g
Keyword gnocchi, Parmesan, ricotta