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.
This dish looks delicious but I will admit that I have never eaten kale. I should try it because it really does look like something I would like. I love spinach and wonder if it could be substituted for the kale just in case. Your blackboard shopping list is cute.---------- Shannon
ReplyDeleteShannon, I think you most definitely could substitute spinach.
ReplyDeleteCooked kale tastes like a cross between collard greens and spinach in my opinion. I would say try the flatter, darker kale before you try curly kale!
I wonder if this would make me like kale.
ReplyDeleteLooks delicious!! And we have lots of Kale right now--perfect timing! Thanks!
ReplyDeleteoh man I love gnocci. this recipe sounds awesome!
ReplyDeleteAre the panko bread crumbs just sprinkled on top, or do you do anything special with them?
ReplyDeleteSorry, Megan. I forgot to add that part. I melt a little butter with the panko bread crumbs and then sprinkle them on top.
DeleteThanks! Making this right now!
DeleteOK so I tweaked this since I didn't have all the stuff I 1st wanted a gluten free gnocchi ,, so I made sweet potato one I seen some where else... I Didn't have heavy cream or sour cream so I used plan Yogurt..which I have used for fettuccine before... didn't have grape seed oil but I did have olive oil.. I probably tweaked way past what you have here but any reason to eat Kale or Parmesan cheese works for me .. I suppose it lighted the recipe some what.. But it was pretty good!! thanks for feeding my creative side..
ReplyDeleteThat sounds great! Definitely a lower calorie recipe. THanks so much for letting me know:)
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