Crispy Gnocchi with Creamy Kale-Walnut Sauce

By California Walnuts
Total Time
40 Mins
Serves
4
Serving Size
1 cup
Meal
Dinner
Course
Main

DESCRIPTION

Crispy pan-fried gnocchi is tossed in a creamy kale and walnut sauce, then topped with toasted California walnuts for a crunchy, flavor-packed finish.

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
825
Total Fat
45
Saturated Fat
8
Cholesterol
8
Sodium
1220
Carbohydrates
92
Dietary Fiber
11
Total Sugars
2
Added Sugars
0
Protein
21
Vitamin D
0
Calcium
456
Iron
11
Potassium
489

Ingredients

  • Kosher salt, to taste
  • 1 cup (4 1/2 ounces) walnuts, divided
  • 1 large bunch Tuscan kale (about 12 ounces), ribs removed and discarded
  • 6 garlic cloves, peeled
  • ⅓ cup +2 Tbsp extra-virgin olive oil, divided
  • ½ cup (1¾ ounces) grated Parmesan, plus more for serving
  • Juice of 1 lemon, about 3 Tbsp
  • ¼ tsp red pepper flakes, plus more for serving
  • 2 (16- to 18-ounce) packages shelf-stable potato gnocchi
  • Water, as needed

Preparation

  1. Bring a large pot of salted water to a boil. Add ½ cup walnuts and boil for 5 minutes. Add the kale leaves and garlic and cook until very tender but not mushy, another 5 minutes. Using a slotted spoon or tongs, transfer the walnuts, kale, and garlic to a blender. Reserve the cooking water.
  2. To the blender, add ⅓ cup extra virgin olive oil, the Parmesan, lemon juice, and red pepper flakes. Blend until smooth, adding cooking water as needed if the blender is stuck. Season to taste with salt.
  3. Break the remaining walnuts into two or three pieces each. Add to a large nonstick or cast-iron skillet along with the remaining extra virgin olive oil. Set over medium heat and cook, stirring often, until the walnuts are golden, 2 to 4 minutes. Turn off the heat, then use a slotted spoon to transfer the walnuts to a small bowl, leaving the oil in the skillet.
  4. Set the skillet to medium-high heat. Break apart any stuck-together gnocchi and add them to the skillet. Stir to coat in the extra virgin olive oil, then spread into an even layer. Cook, undisturbed, until golden underneath, 2 to 4 minutes. Stir and continue cooking until golden and crisp all over, another 2 to 4 minutes.
  5. Turn off the heat and add ¾ cup of the kale sauce and ¼ cup of the cooking water. Stir to coat, adding more of the cooking water 2 to 3 Tbsp at a time, until the sauce is loose and creamy. Top with the toasted walnuts and more red pepper flakes and Parmesan as you like. Extra sauce can be covered and refrigerated for up to 3 days or frozen for 2 months.