|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||18 g|
|Dietary Fiber||4 g|
In a small saucepan over high heat, combine about 4 cups water and 2 teaspoons kosher salt. This is your gnocchi cooking water. When water comes to a boil, add gnocchi and cook, gently stirring occasionally to prevent gnocchi from sticking. Cook until tender but still a little chewy, 5-6 minutes. Save 1/4 cup of the cooking liquid, then drain gnocchi.
While you wait for the water to come to a boil, prepare your mise en place: Trim and thinly slice mushrooms. Remove stems from kale, and finely chop; tear or cut leaves into bite-size pieces. Trim green garlic, carefully peel away and discard the outer layer, and thinly chop 2 tablespoons of the white part and 1 tablespoon of the green part (save any remainder for another use). Zest lemon, cut in half, and juice 1 half (save the remaining half for another use). Cut chicken into 1-inch pieces.
Heat a large skillet over medium-high heat, and add 1 teaspoon cooking oil. Add chicken and cook without turning or stirring 2-3 minutes. Turn over each piece, and brown about 2 minutes more. Remove the chicken to a clean plate or bowl; set aside.
Add remaining 1 teaspoon cooking oil to pan. Stir in mushrooms, taking care to scrape up any brown bits that may have been left by the chicken. Spread mushrooms in an even layer, and cook without stirring to brown the bottoms, 2-3 minutes.
Reduce heat to medium, and stir in kale stems and chopped green garlic whites. Cook, stirring occasionally, until they begin to become translucent, 2-3 minutes.
Stir lemon zest and chopped green garlic greens into the kale mixture. When the garlic greens begin to soften stir in kale leaves, and then drained gnocchi.
When kale leaves begin to wilt add lemon juice and butter. Return chicken to pan. Stir in reserved gnocchi cooking liquid.
Divide between 2 plates, and top with Parmesan. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...