|2 servings||calories per servings 490||protein serving 41 g||carbs per serving 45 g||total fat per serving 16 g|
Gnocchi are classic Italian potato dumplings, and our friends at Alfresco Pasta in Nashville handcraft some of the best around. By folding whole-milk ricotta cheese right into the dough, these gnocchi are even richer and more delicious, tastefully complemented by hearty kale with bright lemon and green garlic. Quick and simple, this supper suits both busy weeknights and relaxed weekends in.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||4 g|
Fill a saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard any tough mushroom stems. Thinly slice caps.
• Remove and chop kale stems; cut or tear leaves into bite-size pieces.
• Chop 2 tablespoons garlic whites and 1 tablespoon greens (save any remaining garlic for another use).
• Zest and halve lemon. Juice 1 half (save remaining half for another use).
• Cut chicken into 1-inch pieces.
• Season chicken with 1/4 teaspoon kosher salt.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip chicken. Cook, stirring occasionally, until browned on all sides, 2-3 minutes.
• Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add mushrooms. Cook, stirring to scrape up any browned bits.
• Spread mushrooms in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
Reduce heat to medium. Add kale stems and garlic whites. Cook, stirring occasionally, until stems begin to become translucent, 2-3 minutes.
• When water boils, add gnocchi. Cook, stirring occasionally, until gnocchi is tender and a little chewy, 5-6 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain gnocchi.
• To kale stems, add garlic greens and lemon zest. Cook, stirring, until greens are tender, 1-2 minutes.
• Fold in kale leaves and gnocchi. Cook, stirring occasionally, until leaves begin to wilt, 1-2 minutes.
• Stir in lemon juice and butter.
• Return chicken to pan.
• Adjust consistency as desired with reserved cooking liquid.
• Divide between 2 plates.
• Top with Parmesan, and 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...