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Gnocchi Nudo with Roasted Kale

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Level: Easy

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Description

Nudo. Italian for ‘nude’.

The gnocchi isn’t actually nude. But it appears that way from the light sprinkling of Parmesan and olive oil.

Ingredients

  • FOR THE ROASTED KALE:
  • 1 head Leafy Kale, Stems Removed Then Chopped
  • 3 cloves Garlic, Sliced Thin
  • Olive Oil Spray
  • ½ teaspoons Sea Salt
  • 1 dash Fresh Ground Black Pepper
  • FOR THE NUDO:
  • 16 ounces, weight Packaged Gnocchi (I Like Mini Gnocchi), Or Make Your Own!
  • ½ Tablespoons Extra Virgin Olive Oil
  • 1 dash Fresh Ground Black Pepper
  • 2 ounces, weight Grated Or Shredded Parmesan Cheese
  • ¼ cups Pine Nuts (Toasted In A Nonstick Pan Until Lightly Brown)

Preparation

For the kale: Preheat oven to 400 F. Spray a rimmed 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. Roast 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 gnocchi per package instructions, typically boiling for 2-3 minutes until they float. Drain and rinse in cold water.

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

To serve: Scoop roughly 2/3 cup gnocchi onto a plate and top with roasted kale and 1 tablespoon of toasted pine nuts. Sprinkle with additional cheese if desired. Enjoy.

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

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