Gnocchi with Greens and Beans

Gnocchi, Greens and Beans

Gnocchi with Greens and Beans

Last year, I was in the hardware store and decided to pick up some plants for the garden. It’s Florida, we garden year around. On a whim, I grabbed 2 kale plants. This, I thought would give me a head start, while I waited to plant seeds. It gave me such a head start, that I never planted those seeds! Eight months later, those two plants still produce a boat load of leaves. I bought Lacinato or Dinosaur kale.

Lacinato or Dinosaur Kale

Lacinato or Dinosaur Kale

Get your kids into gardening. Go buy some fun Dinosaur kale! Your kids may be more open to trying new things, if they are active in choosing and growing their own food. So anyways, the kale grew. And grew! We have all kinds of kale to eat and the plants show no signs of slowing down!  That means it’s time to dig out all the kale recipes, because sauteed kale got old after the first 16 times we had it. Of course, we had scalloped potatoes and kale, all kinds of soups, kale chips and this dish with gnocchi. I’ve based my recipe on one I found at eatingwell.com.

What you’ll need –

ingredients

The ingredients

You’ll need a 16 ounce package of gnocchi, a can of cannellini beans,  a can of diced tomatoes, some dry Italian seasoning, garlic, onion, bell pepper, mozzarella cheese, and a bunch of kale. Enough to yield 8 cups of chopped leaves. I used about 20 leaves. The plant grew that many again, before I got to my front door.

Start by cleaning the kale. Pull off the stems and tear the leaves into smaller pieces.

cleaning kale

Get the kale ready

Time to cut up the veggies.

diced bell pepper

Chop chop

Cut the bell pepper into about 1 inch square pieces.

diced onion

chop chop, sniff sniff

Dice the onion into about 1/4 inch pieces.

minced garlic

mince mince

Mince the heck out of the garlic. Tiny, tiny pieces. Now, time to cook.

This is a simple one pot dish, so get out a big skillet! A covered one, please. Over medium heat, put a tablespoon of oil in the skillet and add the gnocchi.

gnocchi

gnocchi

Let them cook, stirring them around.

saute gnocchi

Get some color going

When they’re all nice and toasty, remove them to a platter and set aside. (just between us – I wiped that plate off and used it for dinner. who needs more dirty dishes?)

cooked gnocchi

Toasty gnocchi

Pour some more oil in the pan and dump in the bell pepper and onion.

cooking Bell pepper and onion

Bell pepper and onion

Cook these for a couple of minutes, just until they start to soften. Add in the minced garlic and cook 2 more minutes.

saute garlic

the garlic is surrounded

Push the pepper mix to the side of the pan and pile the kale in.

cooking kale

add the kale

Cover it and cook for 2 minutes.

pot lid

Cover it up

Open it up, give it a stir

wilted kale

it’s getting there

and then, cover it up and cook for 2 more minutes. While all the opening and covering is going on, drain and rinse the cannellini beans.

drained white beans

rinse the beans

Open the can of diced tomatoes and pour them into the skillet. Add in the white beans and the dry Italian seasoning. Sprinkle on some salt & pepper, too.

add the beans and tomatoes

add the beans and tomatoes

Give it a good mixing. Cover it and bring to a simmer, about 2 to 4 minutes.

combine the dish

mix it up

Time to grab the plate of sauteed gnocchi and add it to the mix.

gnocchi

little pillows of pasta goodness

gnocchi in the skillet

Almost dinner!

Combine all the skillet ingredients and return to simmering. After another couple of minutes, turn off the stove. Sprinkle the gnocchi mix with the shredded mozzarella.

topped with cheese

top with cheese

Cover and let the cheesy goodness melt all over. That’s it! All done. Pretty it up with some chopped parsley and serve it right from the skillet.

Gnocchi with greens and beans

Grab a spoon, it’s dinner!

We had ours with a simple salad featuring some green zebra tomatoes, fresh from the garden. Life’s simple pleasures.

Gnocchi with greens and beans

Gnocchi with greens and beans

Gnocchi with Greens and Beans
Author: 
Recipe type: casserole
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A simple, delicious, one pot meal that uses ready made gnocchi, canned white beans and fresh kale in a chunky tomato sauce.
Ingredients
  • 2 Tablespoons extra virgin olive oil, divided.
  • 1 – 16 oz package of ready made gnocchi
  • 1 – bunch of fresh kale, stems removed and chopped, about 8 cups of leaves.
  • 1 cup diced white onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 – can diced tomatoes, 14 to 16oz.
  • 1 – can of cannellini beans, 14 to 16oz. Drained and rinsed.
  • 1 Tablespoon dried italian seasoning mix
  • Salt and pepper to taste
  • ½ cup shredded mozzarella
  • shredded parsley for garnish
Instructions
  1. Heat a large nonstick skillet over medium heat. Pour in 1 tablespoon of the extra virgin olive oil. Add in the gnocchi. Saute for 5 to 7 minutes, stirring often. When the gnocchi have browned, remove to a plate and set aside.
  2. Add the remaining tablespoon of extra virgin olive oil to skillet. Add in the red bell pepper and white onion. Cook, stirring, over medium heat for about 2 minutes. Add in the garlic and cook 2 more minutes. Move the garlic, onions and pepper mix to one side of the pan and add the kale, packing it in. Cover and cook for 2 minutes. Remove lid and stir kale. Return lid and cook an additional 2 minutes. Remove lid and add the canned tomatoes, rinsed and drained white beans, the dry Italian seasoning mix and salt & pepper. Combine well. Cover and simmer for 2 to 4 minutes. Remove lid, stir in the cooked gnocchi, return to simmer and cook for an additional 2 minutes. Remove from heat. Sprinkle with shredded mozzarella and let melt. Garnish with shredded parsley. Serve directly from the skillet, family style.
Gnocchi with Greens and Beans

Yum!

Kale Chips

Southwest Chipotle Kale Chips

Southwest Chipotle Kale Chips

Chips, or actually, crisps made from Kale. Light, airy, little, wisps of flavor. Flavor that costs a ton of money. Look at these prices! Well, now. We don’t have to pay those kind of prices, do we. Nope! We don’t. I have a dehydrator. Sure, you have the initial output of cash to buy the dehydrator, but you can do so much with it. Careful shopping can get you one on sale, or use one of those 20% off coupons that Bed Bath & Beyond are always sending out. Still not willing to put out the cash? Look at it this way. You’ll be saving all that money and more, simply by reducing your waste. Parsley about to go bad? Dry it. Far, too many jalapenos in your harvest? Dry them. Freeze coming and your pretty, purple basil plant is loaded with leaves? Dry them! Make the kid’s some fruit roll ups. That way, you’ll know for sure what they are made of. Just fill the dehydrator, turn it on and go read a book. It’s that easy. The savings will really add up. I paid $2.50 for a pound of organic kale and it made a gallon baggie full of crisps. Those are real savings.

Let’s make some kale chips, ok?

Southwest Chipotle Kale Chips

Simple ingredients, great flavors.

The special equipment needed? The dehydrator and a salad spinner. That’s it. This is going to be easy. Open the salad spinner and set it beside you and the kale. Fold a kale stem in half and hold it in one hand, using the stem and a handle. Use the other hand and tear handfuls of kale off and drop them into the spinner basket.

kale

Tear off chunks.

You want the pieces of kale to be around 3 inches wide. They shrink up quite a bit, so bigger is better. Keep going until all the kale is torn. Then, carry the spinner basket to the sink and rinse the kale off.

Rinsing off kale

Give it a shower.

Shake off the water and pop the basket back into the spinner and spin it!

Spin dry kale

Spin dry

Spread out a clean kitchen towel on your counter and rump the kale out onto it. Grab a paper towel and blot up the excess moisture from the leaves.

drying kale chips

Blot dry.

Take that same paper towel and dry out the salad spinner bowl.

dry bowl

I have a new photo editor. Can you tell? lol

Place half the kale into the spinner bowl.

kale in bowl

Half in the bowl

Drizzle them with 2 teaspoons of olive oil

kale kale kale

Drizzle with oil

and rub it into the leaves with your fingers.

oiled kale

Give your kale a massage.

Then, here’s the tricky part. You have to decide what to flavor them with. Yes, I understand that this is tough, but I have faith. You can do it! Pick something that you like. Curry powder, garlic salt, Old Bay seafood seasoning, lemon pepper, herbs de provence, or, even, ranch salad dressing mix! If your seasoning mix is salt free, add a shake or two of salt, or just leave it off. There is no limit to what you can add for flavor! I am using a southwest chipotle blend because I like it. So, sprinkle on 2 teaspoons of seasoning blend and hand toss to mix.

spicy kale

Sprinkle with spices

Get out your dehydrator.

dehydrator

My dry guy

Open it up and set a tray beside your kale bowl. Start laying the kale out on the trays, keeping them in a single layer.

layer 1

1st layer

Keep on layering.

loading th edehydrator with kale

keep on layering

When you run out of seasoned kale, start the flavoring process again using the other half. Don’t bother to wipe out the bowl, that’s just extra flavor!

Repeat oil & seasoning with the last half

Repeat oil & seasoning with the last half.

Hopefully, you run out of kale and empty trays at the same time.

Dehydrator is full

All full

Pop on the top and start it up. Mine has direction printed right on top. Those are what I use, too. Can’t argue with brilliance. Check your kale about halfway through the cooking time. I like to rotate the trays at the time. Maybe it helps them dry evenly. I don’t know why I do it, but it make me feel better. Any how, after cooking time has passed, you’ll find that your kale has shrunk quite a bit.

kale chips

All dehydrated up.

It’s supposed to. You did everyting right. You’ve made kale chips! Clean up is a breeze, too. One dirty salad spinner and a couple of dehydrator trays. Easy as can be. So, keep your money in your pocket and make your own kale chips. And fruit leathers, and dried fruits, and dried herbs, and oh,oh,oh, your own sun dried tomatoes!!!

Southwest Chipotle Kale Chips

Southwest Chipotle Kale Chips

Here’s the recipe.

Kale Chips
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Kale is seasoned and then dehydrated into light, airy, flavorful crisps.
Ingredients
  • 12 to 15 stems of fresh kale
  • 4 teaspoons olive oil - divided
  • 4 teaspoons seasoning, such as curry powder, garlic salt or southwest chipotle – divided
  • Salt, if necessary.
Instructions
  1. Special equipment needed – a dehydrator.
  2. Get out a salad spinner. With the kale leaf folded in half, hold the stem in one hand, and with the other, tear off handfuls of kale. You want pieces about 3 inches wide. Place the torn kale pieces into the salad spinner. Rinse and spin dry. Dump the kale out onto a clean towel and blot off excess water with paper towels. Using the same paper towels, dry out the salad spinner bowl. Place half the kale inside. Drizzle with 2 teaspoons of the olive oil and massage the oil into the leaves with your hands. Sprinkle 2 teaspoons of the seasoning powder over the leaves. If your spice mix doesn't contain salt, sprinkle a little salt over the leaves, also. Toss in bowl using your hands.
  3. Place a dehydrator tray beside your kale bowl. Spread out the kale, in a single layer. Repeat with additional trays. When the first bowl of kale is used up, repeat the oil and seasoning steps from above. When mixed, fill remaining dehydrator trays.
  4. Assemble the dehydrator and process the kale according to your machines directions. For my Nesco model, it was 135º for 7 hours. Always check and rotate the trays halfway through the drying time.
  5. It's done when it as crispy as you want it to be!