Oh, this recipe. Maybe it was the fact that the kale was surrounded by crispy little potato gnocchi and brown butter and cream, but this was the first time I was able to eat greens after my morning (all day) sickness fog started to lift this pregnancy. I made it on a whim for Trevor and the kids one weekend and assumed I would have my standard bite or two before feeling the nausea take over. Nope. I definitely ate a whole bowlful.
I do love gnocchi prepared a traditional way, pillow-like and swimming in a rich and flavorful sauce, but there is something about crisped gnocchi that I can’t get enough of. This is an especially good way to use store bought prepared gnocchi, which I find to be a little denser than homemade, which is an advantage for crisping purposes.
- Extra-virgin olive oil
- 16 ounces packaged gnocchi
- 4 cups baby kale, loosely packed and then roughly chopped
- 4 tablespoons brown butter
- 4-5 sage leaves, chopped small
- 4 tablespoons heavy cream
- Salt and freshly ground pepper, to taste
- In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan (about 1-2 tablespoons). Once the olive oil is heated up, add the packaged gnocchi, stir to coat with olive oil, and let cook until crisping up and browning on one side, then flip and brown on the other side. This should take about 10 minutes or so total. Once gnocchi is crisped up, remove from pan and set aside.
- If needed, add a little more olive oil to lightly coat the bottom of the pan, then add in the kale. Cook until kale is wilted and crisping slightly in the pan, then remove and set aside.
- Turn heat down to low-medium, then add browned butter to the pan (or if you don’t have any made ahead of time, you can brown the butter following these instructions). Once heated up, add the sage and let cook until fragrant, about 1 minute. Remove from heat. Whisk in heavy cream and season with salt and pepper. Return gnocchi and kale to the pan, and serve warm.
Leave a Reply