Friday, June 7, 2013

80--- Gnocchi Nudo with Roasted Kale

Nudo.  Italian for 'nude'.

The gnocchi isn't actually nude.  But it appears that way from the light sprinkling of Parmesan and olive oil.  That light sprinkling is all that it needs to bring it to life.

And the kale?  Oh the kale adds more years to YOUR life.

The combination?  Heavenly.

Gnocchi Nudo with Roasted Kale
Serves 4

16 oz gnocchi (I like the mini gnocchi from Gia Russa.  Someday I will make my own.  Not today.)
1/2 Tbsp extra virgin olive oil
Dash ground black pepper
2 oz grated or shredded Parmesan cheese
1/4 cup toasted pine nuts (I toast mine in a nonstick skillet)

1 head leafy kale, stemmed and chopped
Olive oil spray
1/2 tsp salt
Dash fresh ground black pepper
3 cloves garlic, sliced thin

For the kale: preheat oven to 400 degrees.  Spray a baking sheet liberally with olive oil spray.  Lay chopped kale and garlic onto the baking sheet, then spray with olive oil spray.  Sprinkle with salt and pepper.  Bake for 10-15 minutes, stirring halfway through to prevent kale from burning.  Remove from oven when kale is crisp, but not brown.

For gnocchi: cook per package instructions, typically boiling for 2-3 minutes until they float.  Drain and rinse.

Place gnocchi in a large bowl and toss with olive oil, pepper, and Parmesan cheese.

To serve: scoop ~2/3 cup gnocchi onto a plate and top with roasted kale and 1 Tbsp pine nuts.  Sprinkle with additional cheese if desired.  Enjoy.

Nutrition Info per 1 serving: 315 calories, 13 g fat, 12 g protein, 39 g carbohydrates, 3 g fiber

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