Pan Fried Gnocchi And Kale Recipes
CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.
PAN-FRIED GNOCCHI AND KALE
Steps:
- Finely chop the kale, removing the stem, wash it, and shake off as much water as you can. Set aside. Toast the walnuts. Chop coarsely and set aside. Heat 2 TB of the olive oil over medium-high heat in a large non-stick skillet. Add half the gnocchi in a single layer. Stir to coat with oil, then let them sit undisturbed to brown on one side, about 5 to 7 minutes, before turning to brown the other side, also about 5 to 7 minutes. The gnocchi should be golden and a bit crunchy on the outside. Remove to a plate. Then heat remaining 2 Tb oil and repeat procedure with other half of the gnocchi. Remove to plate and tent with foil to keep warm. Add the kale and salt to the skillet and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and mound on plates, top with gnocchi, and serve dusted with Parmesan cheese.
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- Liberally season both sides of the chicken with salt, pepper and paprika. Meanwhile, heat a large cast iron skillet over medium-high heat. When it’s hot, add 2 tbsp olive oil then carefully add the chicken. Cook until one side is golden and crispy, then flip, and repeat until the chicken cooked through. Remove chicken breasts and set aside in a large bowl.
- Add another tbsp of olive oil and then add the skillet gnocchi and a pinch of salt. Cook for a few minutes until each gnocchi is golden brown. Remove from heat and place the cooked gnocchi into the bowl with the chicken.
- Next turn the heat down to medium add the onion, a pinch of salt and 1/2 cup of white wine. Using a wooden spatula, scrape up the bits of the chicken and gnocchi that were stuck to the bottom of the pan. Stir and cook until onions are beginning to soften and brown.
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- Heat 2 tablespoons olive oil in a non stick skillet over medium-high heat. Add the frozen gnocchi to the hot oil and shake the pan slightly so the gnocchi doesn't stick. Alternatively, you can move the gnocchi around with tongs or a spatula.
- Cook the gnocchi on one side for 3 minutes then stir or flip to cook the other side. Cook for 7 more minutes, stirring occasionally.
- In a seperate medium skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Brown the thinly sliced garlic in the hot oil, about 1 minute. Add the red pepper flakes and cook for 20 to 30 seconds before adding the white wine and marinara sauce.
- Reduce the heat to low and simmer for 3 to 5 minutes, stirring occasionally. Add the cooked gnocchi to the sauce and sauté to coat.
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- Bring a large pan to medium high heat and add oil, sausage, and onions. Cook ~ 8-10 minutes or until sausage is done. Add garlic and cook ~1-2 minutes or until fragrant. Add kale and cook ~2-3 minutes or until wilted.
- Cook gnocchi according to package instructions (or follow my gnocchi recipe if making from scratch). Bring a nonstick pan (this is an affordable PFOA free pan with a lid) to medium high heat and add butter. Add gnocchi when melted and cook ~ 2-3 minutes per side or until brown.
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- Bring a large pot of water to a a boil. Salt it generously (2-3 teaspoons) as it will help season the gnocci.
- Heat a large skillet over medium high heat and tip the bacon into the pan. Cook, stirring often, until it is golden and crispy. Drain off excess fat and reserve for another use, but leave about 1 tablespoon in the pan.
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