Italian gnocchi and kale in Parmesan cream sauce is a delicious and very quick meal that anyone can make. The kale is roasted in the oven while the gnocchi is sautéed to crispy perfection on the stovetop. This meal is one of my favorite quick meals and such a quick and easy gnocchi recipe.
About this Italian gnocchi recipe:
This Italian gnocchi is made by using pre-packaged shelf stable gnocchi. The sauce for this Italian gnocchi is a Parmesan cream which is cream infused with some lemon and Parmesan. It is like a cream sauce and it coats the gnocchi and kale beautifully. It is also really easy to make.
I like to roast the kale in the oven to crisp it up and to not flavor the Parmesan cream with the flavor of kale. In total, this meal is ready in less than 30 minutes.
Ingredients Needed
- Gnocchi (shelf stable gnocchi)
- Kale
- Heavy Cream
- Parmesan cheese and the rind
- Lemon
- Kosher salt
- Olive oil
Notes about the ingredients
The Kale:
I like using curly kale for this gnocchi recipe because it holds it shape well when roasting. If you cannot find curly kale, the smoother variety, lacinato will work as well. Just reduce the roasting time a little so it still has some shape.
The parmesan cream sauce for the gnocchi:
Parmesan cream is a little different from an Alfredo sauce. Same ingredients except the Parmesan cream is made with a little lemon. The lemon helps add a little background flavor (just a bit) and it also helps thicken the cream. Try not to skip this ingredient.
The gnocchi:
We use shelf stable gnocchi for this recipe. If you are not familiar with this, it is gnocchi that is in a vacuum sealed package that is found in the main isles of your grocery store. You can also use fresh gnocchi if that is what you have on hand.
How to make:
Step 1: Crisp up gnocchi then set aside. Step 2: Make your Parmesan cream. Step 3: Roast your Kale. Step 4: Mix it all together in pan.
Tips for making this Italian gnocchi with kale and Parmesan cream:
- Make sure you sauté the gnocchi until it is just starting to brown. This will give it a nice bite.
- Allow the gnocchi and kale to sit in the Parmesan cream for at least a minute, stirring often so the gnocchi gets a chance to pick up some of that sauce.
- Male sure you cut your kale into bite sized pieces. This will help ensure that you can pick up a little kale and gnocchi with a fork with each bite.
Faqs:
- You do not need to boil your gnocchi first since you are sautéing them in a pan.
- Gnocchi is actually not a pasta. It is made from flour, eggs, Parmesan and potatoes.
- You can find shelf stable gnocchi in the International food section of your grocery store.
More Italian Recipes:
- Sheet pan Gnocchi with Pumpkin
- Pasta with Sausage and Broccoli
- Spaghetti with Pork Bolognese
- Italian Baked Zucchini
- Italian Pizzelles
- Pasta Genovese
Italian Gnocchi with Kale and Parmesan Cream
Ingredients
- 16 ounces gnocchi shelf stable about 1 package
- 2 bunches curly kale rinsed, dried and chopped into bite sized pieces
- ¾ cup heavy cream
- ½ cup Parmesan cheese grated fine plus the rind
- 4 tablespoon olive oil
- 1 teaspoon kosher salt plus more to taste
- ½ lemon
Instructions
- Pre-heat your oven to 375 degrees.
- Add your chopped kale to a large sheet pan.
- Drizzle 2 tablespoons of your olive oil over your kale.
- Now sprinkle ½ teaspoon of kosher salt.
- With your hands, rub the olive oil and salt into the kale.
- Place int he oven for 10 minutes or until the kale is cooked and just beginning to crisp up on the edges.
- In a large sauté pan over medium heat, add your remaining 2 tablespoons of olive oil.
- Now add your gnocchi to the pan making sure not to overlap them.
- Let the gnocchi cook for about 5 minutes gently shaking the pan and tossing the gnocchi.
- Once the gnocchi start to crisp up a little bit, remove from the pan and on to a plate. Set aside.
- In the same sauté pan over low heat, add your cream and your lemon and mix well.
- Now add the remaining ½ teaspoon of kosher salt, half of your Parmesan and the Parmesan rind and mix again.
- Let cook on low for 2-3 minutes.
- Taste the Parmesan cream for any additional salt needed.
- Now add your gnocchi and kale into the Parmesan cream and turn off the heat.
- Gently toss the gnocchi and kale int he sauce for about one minute.
- Serve immediately with the additional Parmesan cheese for topping.
Kevin says
Very good!