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Stir in 2 teaspoons garlic; cook for 1 minute. Stir in sausage and cook until browned, about 5 minutes. Add a splash of olive oil and remaining garlic.
Cook for 1 minute. Add kale and broth; season liberally with salt, pepper, and red pepper flakes. Toss until kale is coated with the mixture and wilted, 3 to 5 minutes. Add chopped kale, garlic and a pinch of salt and pepper to the pan, along with the reserved starchy cooking liquid from the pasta pot.
Stir well then cover with a lit to allow the kale to wilt, about 2 minutes. Stir the gnocchi into the pan along with the parmesan cheese. Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale.
Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Add kale and cook, stirring often, until it begins to wilt. Season with salt, pepper, nutmeg and red pepper flakes. Stir in chicken stock and milk and bring to a simmer.
Add gnocchi and stir until well combined. 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. The first thing we need to do is brown the sausage in a very large skillet, preferably one with a tight fitting lid. More about that later though.
Place the skillet over medium-high heat with some butter. Once melted, remove the sausage from the casing and add it to the pan. Start breaking it up with a wooden spoon and cook until golden and crispy.
There’s plenty of sausage, and the gnocchi makes it filling. Garlic, onion, and Dijon mustard add a lot of flavor. Kale adds some nice color, texture, and a bit of freshness. You could also use spinach or chard if you prefer.
Cook until no longer pink and slight brown and crispy. Then add the kale to cook for 2-3 minutes, until wilted. In a medium bowl, whisk together tomato paste, honey, coconut milk, broth, salt, black pepper, and red pepper flakes.
Add gnocchi to pan then pour the liquid mixture from the bowl into the pan. Use a wooden spoon to break up sausage. Cook until no longer pink and slight brown and crispy. Then add the kale to cook for 2-3 minutes, until wilted.
In a medium bowl, whisk together tomato paste, honey, coconut milk, broth, salt, black pepper, and red pepper flakes. Add gnocchi to pan then pour the liquid mixture from the bowl into the pan. Drain and reserve 1/3 cup pasta water.
Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce. Off the heat, add the cheese, and maybe another drizzle of oil.
List of related literature:
|from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good|
|from Ratio: The Simple Codes Behind the Craft of Everyday Cooking|
|from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen|
|from Low Carb is LEKKER|
|from Practical Professional Cookery|
|from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.|
|from Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide|
|from What Can I Bring?: Southern Food for Any Occasion Life Serves Up|
|from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share|
|from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes|