Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts, Wheat, Soy
Few things are as marvelously plump and perfect as homemade gnocchi. This Italian classic, often thought to be too complicated for the basic home chef, is actually ridiculously easy (and fun!) to make. (It’s also perfect for getting the kiddos involved.) With the substitution of fiber-rich pumpkin for potatoes and the inclusion of the superfood kale, this recipe is more nourishing than the standard. It’s folded into a brown butter sauce with garlic and aromatic sage and topped with delicate sweet-and-spicy walnuts, promising to fast become a favorite in your repertoire.
In Your Box (serves 2)
- 8½ oz. Pumpkin
- 4 oz. Kale
- 4 Sage Leaves
- 1 oz. Light Brown Sugar
- 1 Garlic Cloves
- 1 tsp. Red Pepper Flakes
- ¼ tsp. Nutmeg
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) DOLJLvP8
You Will Need
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Pot
- 1 Small Pan
- 1 Medium Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Remove the middle stalk (or rib) of kale and dice the leaves into 1-2" pieces. Finely dice sage leaves. Mince garlic. Cube vegan butter and allow to come to room temperature.
Prepare and Roll the Gnocchi Dough
In a small bowl, combine 1 cup of the flour (reserving the rest for flouring your rolling surface), nutmeg, and ¼ tsp. each of salt and pepper. Stir to mix spices into flour and then add pumpkin puree, stirring together until a dough is formed. Once firm, move dough to a lightly floured surface (like a cutting board), and gently knead 10-12 times, forming a soft ball of dough. Let dough ball rest for 10 minutes, then divide dough into four rounded portions.
Cut and Cook the Gnocchi
On the same lightly floured surface (add more flour if necessary to prevent sticking), roll each of the 4 portions into a ½" thick rope (like you’re working with clay). With a knife, cut into ¾" pieces. Press each piece with a lightly floured fork until it resembles 1" long ovals (shown above). Bring a large pot of lightly salted water (5-6 quarts) to a boil (don’t add oil). Once boiling, add the gnocchi in small batches and cook for 1-1½ minutes until they float, which means they’re done. Remove from water with a slotted spoon and set aside on a paper towel-lined plate.
Make the Candied Walnuts
In a small pan, combine the walnuts, brown sugar, and red pepper flakes to taste, stirring consistently over medium-high heat. As the brown sugar melts, move the mixture around to ensure walnuts are evenly coated. Once nuts are coated, remove from heat and spread evenly (so they’re not in a big clump) on your prepared baking sheet to cool for about 5 minutes before ready to serve.
Prepare the Sage Brown Butter Sauce
In a medium pan, melt the vegan butter over medium heat. Add garlic, sage (add sparingly, as sage can be very aromatic, and reserve some for garnish), and kale. Allow to cook for 2 minutes, or until garlic becomes aromatic and kale looks slightly wilted. Season with a pinch of salt and pepper. Fold cooked gnocchi into sauce and allow to warm for 2 minutes over medium heat before serving.
Plate the Dish
In bowls or on plates, place equal servings of gnocchi, kale, and sauce. Garnish with cooled candied walnuts, any remaining sage leaves, and a crack of fresh black pepper. Uncooked sage isn’t for everyone, so only use to plate (because it’s gorgeous) and then remove if averse to the pungent, raw flavor.
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