Creamy Gnocchi with Chickpeas and Kale - 30 minute recipe!
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.
Servings 4
Calories 591kcal
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!
Nutrition
Calories: 591kcal | Carbohydrates: 67g | Protein: 15g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 384mg | Potassium: 393mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1270IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 7mg