one skillet tuscan gnocchi
A dreamy, foolproof one pan meal you'll want multiple times a week this fall.
Ingredients
- 1/2 cup oil-packed sundried tomatoes, drained (keep the oil!)
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- 3/4 cup white wine
- 2 1/2 cups vegetable broth (or water)
- 1 lb gnocchi
- 1 cup canned full-fat coconut milk, or whole milk
- 2 cups Tuscan kale, roughly torn
- 1/2 cup fresh parmesan, grated
- 2 tbsp lemon juice
- 1/4 cup fresh basil, chopped
Instructions
- Heat 2 tablespoons of the oil from the sundried tomatoes in a large skillet. Saute the shallot until soft, about 3-4 minutes, then stir in the garlic, sage, thyme, oregano, and the sundried tomatoes from the jar for another minute.
- Pour in the wine and bring to a simmer. Cook until the wine reduces by about half, 4-5 minutes.
- Add the vegetable broth and bring to a simmer. Drop in the gnocchi and cook according to package directions (usually no longer than 3-4 minutes). Stir in the coconut milk, kale, parmesan, and lemon juice until the kale wilts. Remove from heat and stir in the basil. Season with salt and pepper, to taste.