The Atlanta Journal-Constitution
Brighten gnocchi with creamy lemon-pepper sauce
For a long time, I wasn’t a fan of packaged potato gnocchi. They’re pretty much always dense and heavy, and, once boiled, they often break apart into mush unless you’re careful with them.
Still, no matter if you’ve got frozen or vacuum-packed, these little dumplings are so quick to prepare, it would be a shame not to try to use them in a 5:30 Challenge recipe.
After playing with a few packages, I’ve landed on a creambased sauce to serve them in. Yes, it’s adding richness to an already heavy starch. However, when perked up with lots of lemon juice and black pepper, the sauce actually ends up complementing the gnocchi. And it is December — one of the best times of the year to whip up a creamy, indulgent dinner.
The result could hardly be easier — or quicker. Bring a pot of salted water to a boil and simmer the gnocchi gently just until they begin to float. Drain and let them hang out in the sink.
While the water comes to a boil and the gnocchi cook, take this time to cook down a cup of heavy cream. After rapidly simmering for about 5 minutes, the cream should turn into a spooncoating sauce. Reduce the heat to low and stir in a handful of good grated Parmesan, a couple of tablespoons of lemon juice, and as much black pepper as you can handle. Once these are all in, season with salt to taste — you’ll need less than you think.
Now stir in the drained gnocchi just enough to coat them in the sauce, and then follow with a full 5-ounce package of baby kale. (You could also use spinach or arugula, if you prefer.) This last step is easiest if you add in the greens a large handful at a time; they will wilt down quickly, leaving plenty of space to add more.
Serve the gnocchi with a generous dusting of additional Parmesan, plus even more pepper and lemon juice. It’s good enough to turn a gnocchi agnostic into a believer.
Salt and freshly ground black
pepper
1 pound packaged potato gnocchi
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons freshly squeezed lemon juice, plus more to taste
1 (5-ounce) package baby kale, spinach, or arugula
Bring a large saucepan of salted water to a boil over high heat. Add the gnocchi, reduce the heat to medium, and simmer until the gnocchi float on the surface, about 3 minutes. Drain well.
While the water comes to a boil and the gnocchi cook, pour the cream into a 12-inch skillet. Place over medium-high heat and bring to a rapid simmer. Reduce the heat to medium and continue to simmer, stirring frequently, until thick enough to coat the back of a spoon, 5 to 7 minutes. Reduce the heat to low and stir in the Parmesan and lemon juice. Season to taste with salt and a generous amount of black pepper.
When the gnocchi are drained, transfer to the skillet with the cream sauce and stir to combine. In large handfuls, add the baby kale, stirring until the greens wilt into the sauce. Repeat until all of the kale has been added. Season to taste with salt, pepper and additional lemon juice if desired. Serve topped with Parmesan. Serves 2 as a main dish or 4 as a side dish.
Per serving, based on 2: 877 calories (percent of calories from fat, 50), 21 grams protein, 90 grams carbohydrates, 6 grams fiber, 50 grams fat (30 grams saturated), 227 milligrams cholesterol, 822 milligrams sodium.