One-Pan Gnocchi
creamy red pepper sauce, kale, crispy garlic
This gnocchi dish featuring four different types of red peppers—yes, four—is a creamy, decadent dinner. But it’s ready in 20 minutes and only uses one pan! Plus, it’s sodium smart, for an all-around winner of a meal.
Nutrition (per serving)
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INGREDIENTS
- 2 garlic cloves, peeled and thinly sliced
- 4 oz curly kale, destemmed and leaves roughly chopped
- 10 oz fresh gnocchi
- 1 tbsp tomato powder
- 1/4 cup romesco sauce
- 1 tbsp chopped Calabrian peppers
- 1 oz red piquanté peppers
- 2 tbsp vegan parmesan
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil and garlic in large nonstick skillet over medium heat. Cook until garlic is lightly browned and crispy, 2 to 3 minutes. Using slotted spoon, transfer garlic to small bowl and set aside. Reserve skillet with garlic oil for next step.
Heat garlic oil in skillet over medium-high heat. Add kale and gnocchi and cook, stirring occasionally, until kale is bright green and gnocchi is golden in spots, 3 to 4 minutes. Stir in 1 cup water and tomato powder, cover, and simmer until gnocchi are tender, 3 to 4 minutes.
Stir romesco into skillet with gnocchi. Divide gnocchi with creamy red pepper sauce and kale between bowls. Top with as much Calabrian pepper as you'd like. Sprinkle with piquanté peppers, crispy garlic, and parmesan. Mangia!
Wash hands and cutting board well after handling spicy peppers. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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