Creamy gnocchi with chickpeas and kale is a quick, nourishing one-pan dinner. Pan-fried gnocchi gets golden and crisp before simmering in a lemony cream sauce with tender kale and creamy chickpeas. Ready in about 20 minutes, it’s an easy weeknight recipe full of comforting flavors and simple ingredients.
Creamy, dreamy, gnocchi magic
You know what I love? A one-pan dinner. And even better than that, a one-pan dinner that's on the table in under 30 minutes, and packed with good nutrition.
When I first started testing this creamy gnocchi recipe, I was boiling the gnocchi before adding it to the pan, but I quickly realized that not only was that creating an extra dish to wash, but it was resulting in mushy gnocchi. You know who likes mushy gnocchi? Nobody. That's who.
So instead, I started by pan-frying the gnocchi until it was crisp and golden. Then I'd slide the gnocchi out of the pan and slide in some chickpeas and kale, which get a quick sauté before simmering in a lusciously simple lemony cream sauce.
The gnocchi goes back in, along with a shower of Parmesan for the big finish. Maybe some red pepper flakes, too. I mean, hello. Now you've got a bowl of the most glorious, simple, nourishing, cozy comfort food, and you didn't even break a sweat.
👩🏻🍳 Looking for more nutritionist-designed one-pot/one-pan recipes? Must-try recipes include Pasta e Ceci (Italian Chickpea and Pasta Stew), this ridiculously easy dump-and-bake Vegetarian Gnocchi Bake, or our cozy one-pan Vegetarian Skillet Lasagna. Yum!
Let's make creamy one-pan gnocchi together!
Ok, my friend, you'll find detailed instructions in the recipe card at the end of this post. By all means, you can use the "jump-to-recipe" button to skip right on down there. Otherwise, join me for a bit of a scroll and we'll go through it step-by-step.
Step 1: pan-fry the gnocchi
First things first, we're going to melt some butter in a large, heavy-bottomed pan over medium-high heat. Then, add the gnocchi directly from the package and pan-fry it in the melted butter, stirring frequently, until it is nicely browned.
Step 2: sauté the chickpeas and kale
You're going to slide the gnocchi out of the pan and set it aside for now. Then, return the same pan to the heat.
Add the olive oil, then add the chickpeas and kale. Sauté, stirring frequently, until the kale is wilted. Beware of exploding chickpeas! You need to keep them moving to avoid this.
Step 3: simmer in the cream sauce
Reduce the heat to medium, then add the heavy cream, lemon, and lemon zest. Add a good pinch of salt and some freshly ground pepper, and a pinch of red pepper flakes.
Add the gnocchi back into the pan, and stir to combine well.
Step 4: serve!
Ohhh yeah, we did it! Serve with lots of freshly cracked black pepper and Parmesan cheese on top.
Creamy Gnocchi with Chickpeas and Kale - 30 minute recipe!
Ingredients
- 1 Tablespoon butter
- 14 ounces gnocchi
- 1 Tablespoon extra virgin olive oil
- 14 ounces chickpeas drained and rinsed
- 1 bunch lacinato kale de-stemmed and sliced into ribbons
- 1 cup heavy cream or half-and-half
- 1 lemon juice and rind
- pinch red pepper flakes
- salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Melt the butter in a large, heavy-bottomed pan over medium-high heat.1 Tablespoon butter
- Add the gnocchi, straight from the package. No need to boil it first! Pan-fry the gnocchi in the melted butter, stirring frequently, until it is nicely browned.14 ounces gnocchi
- Remove the gnocchi from the pan and set aside. Return the same pan to the heat.
- Add the olive oil, then add the chickpeas and kale. Sauté, stirring frequently, until the kale is wilted. Beware of exploding chickpeas! You need to keep them moving to avoid this.1 Tablespoon extra virgin olive oil, 14 ounces chickpeas, 1 bunch lacinato kale
- Reduce the heat to medium, then add the heavy cream, lemon juice, and lemon zest. Add a good pinch of salt and some freshly ground pepper, and a pinch of red pepper flakes.1 cup heavy cream or half-and-half, 1 lemon, pinch red pepper flakes, salt and pepper to taste
- Let this mixture simmer for a few minutes, stirring frequently.
- Add the gnocchi back into the pan, and stir to combine well.
- Taste, and adjust seasonings if necessary.
- Serve with lots of freshly cracked black pepper and Parmesan cheese on top.Freshly grated Parmesan cheese for serving
Notes
- Nutrition values are an estimate only and will change depending on the type of cream you use.
- To make this recipe gluten-free, simply use gluten-free gnocchi.
- Refrigerated or shelf-stable gnocchi both work well here.
- Do not boil the gnocchi before adding it to the pan!
Janine says
This is now in regular rotation! Anything with gnocchi is my jam, and I love how this tastes rich without being too heavy. Thanks!
Katie Trant says
A fellow gnocchi girl! What's not to love?!
Colleen says
Delicious and easy to make! I will definitely be making this again.
Katie Trant says
Yay! I'm so glad to hear you enjoyed this one, Colleen.
Lisa says
Thanks for another easy and tasty dinner option. A hit!
Katie Trant says
So glad you enjoyed this one, Lisa!
Brigid says
Absolutely LOVE, Love, loved this recipe!❤️
Katie Trant says
Yay, this makes me so happy, Brigid!!
Pamela says
So good! And incredibly quick to come together.
Katie Trant says
Yay! Glad you enjoyed this one!