Potato Gnocchi Recipe with Prosciutto and Kale
227kcal
Ingredients
- 1 pound gnocchi fresh or frozen
- 1 tablespoon olive oil to stir fry the gnocchi
- 1 teaspoon olive oil
- 4 oz prosciutto (use more according to your liking)
- 1 medium sweet onion chopped
- 4 cloves garlic minced
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon Italian Seasoning
- 1 cup chicken stock
- 2 cups kale/chard
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- salt and black pepper to taste
Method
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add gnocchi, cook and keep stirring for about 5 minutes. Set aside.
- Heat 1 teaspoon of oil in the skillet and cook the prosciutto for about 2 minutes. Add onion and cook until tender for about 5-7 minutes. Stir in garlic and cook for a quick 30 seconds, then add fresh kale and cook for another 1 minute.
- Stir in the crushed tomatoes, Italian seasoning and broth, then bring to a simmer until the sauce has thickened. Stir in gnocchi and sprinkle with mozzarella and parmesan cheese. Cook for 3 minutes or until the cheese is melted.