One-Pan Gnocchi
with Creamy Red Pepper Sauce & Kale
This one-pot pasta dish showcases four different types of red peppers: sweet, brined piquanté peppers from South Africa; medium-hot Calabrian chiles from Italy; and, in the romesco sauce, mild roasted red peppers and smoked paprika. The starches released from the gnocchi as it simmers, plus the ground sunflower seeds in the romesco, give the sauce a rich, creamy consistency.
Nutrition (per serving)
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INGREDIENTS
- 2 garlic cloves, peeled and thinly sliced
- 4 oz curly kale, destemmed and leaves roughly chopped
- 10 oz fresh gnocchi
- 1 tbsp tomato powder
- 1/4 cup romesco sauce
- 1 tbsp chopped Calabrian peppers
- 1 oz red piquanté peppers
- 2 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil and garlic in large nonstick skillet over medium heat. Cook until garlic is lightly browned and crispy, 2 to 3 minutes. Using slotted spoon, transfer garlic to small bowl and set aside. Reserve skillet with garlic oil for next step. (4-servings: use ¼ cup olive oil)
Heat garlic oil in skillet over medium-high heat. Add kale and gnocchi and cook, stirring occasionally, until kale is bright green and gnocchi is golden in spots, 3 to 4 minutes. Stir in 1 cup water and tomato powder, cover, and simmer until gnocchi are tender, 3 to 4 minutes. (4-servings: use 2 cups water)
Stir romesco into skillet with gnocchi. Divide gnocchi with creamy red pepper sauce and kale between bowls. Top with as much Calabrian pepper as you'd like. Sprinkle with piquanté peppers, crispy garlic, and parmesan. Mangia!
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