Ninety Second Gnocchi
You can probably relate to this story. You have a great meal planned for dinner. You’ve gotten the groceries. You’ve carved out the exact time in your day that you need to begin cooking. Then your day gets shot to friggin hell. You’ve spent too much time discussing the importance of the potty over pullups, frittered away an extra hour trying to get stupid errands done and then found yourself in traffic. Not only do you not have time to make the pea and mint soup (that’s what you should be reading about right now), you barely have time for toast. And, frankly, toast feels hard. So this is what happens instead.
Ingredients
- 2 cloves garlic
- 1/4 chopped white onion
- 2 tablespoons of olive oil
- 3/4 bunch of fresh kale
- 2 cups fresh, frozen gnocchi
- 1/4 fresh, shaved parmesan cheese
Method
In a large frying pan, add chopped onion and garlic.
Saute over medium/low heat until onion is translucent.
Add the clean kale (wash well in cold water) into the pan and coat with the oil mixture.
Cover and allow to wilt for 8-10 minutes, until soft and tender.
Add to food processor and mix until super fine
Add fresh, frozen gnocchi to water with a rolling boil. Cook for 2 minutes.
Drain and add to frying pan with a splash of olive oil that's warmed over low heat.
Stir in two and a half tablespoons of the pesto.
Sprinkle with fresh parmesan cheese.
Let the pesto and cheese coat the gnocchi and serve.
You might also like
6 Lunch Box Updates
Whether it’s your first year on the lunch-making-train or you’ve been on it so long you could drive the damn thing, it’s time to get on. Start the year strong
Our 5 Favourite Rhubarb Recipes
We have our favourite rhubarb recipes for you and, while many of them are desserts, we highly recommend you eat all of these for breakfast. Eating dessert for breakfast is
Prosciutto Wrapped Asparagus with Asiago Cheese
We’ve never been ones to subscribe to the whole hiding vegetables in other foods business but we are big on dressing vegetables up. And by accessorizing them we mean slathering
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
5 Comments
I Heart Beauty
July 14, 13:53OMG. Want this for lunch like, now. It's 9:53 a.m.
janine
July 21, 10:58I must NOT read such things at 6:57 am. Beats the pants off my planned fruity/protein smoothie.
Jen
July 22, 21:55It's 5:50 on a Thursday and the beautiful salmon I had planned is totally going to turn into this. (And I will look like a rockstar and only you and I will know it was so easy.) Thanks!!!
Giving Up Gluten: GADGET CRAZED HOUSEWIFE MAKES ZUCCHINI NOODLES - Sweet Potato Chronicles
June 14, 14:03[…] are many ways to prepare pesto, including Laura’s Kale Pesto. Here’s a lovely springtime version that I learned at a gluten free cooking class I recently […]
Giving Up Gluten: Gadget crazed housewive makes zucchini noodles | Sweet Potato Chronicles
June 03, 11:49[…] are many ways to prepare pesto, including Laura’s Kale Pesto. Here’s a lovely springtime version that I learned at a gluten free cooking class I recently […]