Nothing says comfort to a Southern girl like a pot of dumplings...except maybe mac-n-cheese. In this dish, I tried to combine the comfort food appeal of both. Gnocchis are the Italian equivalent of dumplings (or as any Texas grandma would say, "dumplins"). Pronounce "no-keys", they are made from potatoes. These little guys are wonderful in soups, and in traditional Italian cuisine are served like pasta with sauce. Perfect for a weeknight dinner, they take under 5 minutes to cook.
1. Saute minced garlic in olive or grape seed oil for for 2-3 minutes on medium low heat. Add about 2 cups of rough chopped kale and saute an additional 4-5 minutes. (If you use curly kale, make sure to remove the stem before chopping.) *I forgot to put this on the shopping list, but I squeezed a lemon slice into the pan here. That's optional but gives it a hint of citrus to balance the richness of the cream out.
2. Grate 1 cup of aged white cheddar and 1/2 cup of Parmesan cheese. Set aside.
3. Add 2 cups of gnocchis to boiling water. Add salt and cook for about 3-4 minutes. (The gnocchis will float to the top when they are cooked.)
4. Drain gnocchis and return to the pan. Add 3/4 cup of cream and both cheeses. Stir until cheese melts, thickening the sauce.
5. Add kale and salt and pepper to taste.
6. Serve immediately.
WARNING: This dish should not be consumed prior to swimming, cycling, or any activity other than napping.