The title of this recipe should probably actually be Kale with Gnocchi & Torn Mozzarella because of its high ratio of the leafy green to the tender potato dumplings. A simple side dish or vegetarian main dish that gets its flavor from sautéing sliced garlic in olive oil, along with a pinch of crushed red pepper flakes. The pillowy dumplings are cooked and tossed into the kale sauté, and the entire dish is finished off with torn pieces of creamy fresh mozzarella cheese. Simple and superb.
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Gnocchi with Kale & Torn Mozzarella
Ingredients:
- Half of a box store bought gnocchi
- olive oil
- pinch of crushed red pepper flakes
- 4 large garlic cloves, sliced
- 1 large head of kale, hard stems removed and leaves cut into bite-sized pieces
- Salt and pepper
- Ball of fresh mozzarella cheese
Directions:
- Bring a medium saucepan of water to a boil; add in the half package of gnocchi and cook for 3-4 minutes, or until the gnocchi float to the surface. Drain and set aside.
- In the meantime, heat 1 Tablespoon of olive oil, along with the red pepper flakes and garlic over medium-low heat. Cook for 1 minute. Add in the kale leaves and sauté over medium heat for 5-7 minutes, or until the kale is wilted. Season to taste with salt and pepper.
- Toss the kale with the cooked gnocchi and then finish off with pieces of torn mozzarella cheese.
Tagged: fresh mozzarella cheese, garlic, gnocchi, kale, side dish, vegetarian
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