Tuscan-style Gnocchi

Preheat oven to 400°F. Place a large pot of salted water on to boil for the gnocchi. Chop the broccoli florets into bite-sized pieces. Destem the kale and roughly chop the leaves. Peel and mince the garlic.

Add the chopped broccoli florets to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the broccoli is bright green and crisp-tender, about 5 to 7 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 4 minutes. Reserve ⅓ cup of the pasta water and drain the gnocchi. Place a large nonstick skillet over medium-high heat with the butter. Once hot, add the cooked gnocchi to the skillet and cook, tossing occasionally, until browned in places, about 4 to 6 minutes.

Add the chopped kale, minced garlic, and as much crushed red pepper as you like to the skillet with the gnocchi. Cook until the kale begins to wilt, about 1 to 2 minutes. Add the roasted broccoli, sun-dried tomatoes, white balsamic vinegar, reserved pasta water, and 1 tbsp olive oil to the skillet. Toss to combine and cook until the gnocchi are coated, about 1 minute.

Divide the Tuscan-style gnocchi with sun-dried tomatoes & broccoli between large shallow bowls or plates. Buon appetito!