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Summer Vegetable Gnocchi

Pillowy gnocchi with kale, corn, and peppers in a buttery Parmesan pan sauce.

Serves 3Prep 20 minCook 15 minDifficulty mediumCuisine Italian

vegetarianspicymain

−Servings: 3+

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Ingredients

• ¾ lbgnocchi
• 2 clovegarlic
• 1 bunchkale
• 1ear corn (kernels removed)
• 1green bell pepper, small diced
• 1large bunch basil
• Knick Knacks
• 4 tbspbutter
• ¼ cupgrated Parmesan
• ½ tspcrushed red pepper flakes
• 2 tspolive oil
• Salt and freshly ground pepper
• Water for boiling gnocchi

Instructions

1. Wash and dry produce. Bring a pot of salted water to boil. Peel and chop garlic, discard kale stems and roughly chop leaves, remove basil leaves, cut corn from cob, and dice bell pepper.
2. Heat 2 tsp olive oil in a large pan over medium-high heat. Add half the garlic with salt and pepper, cook 1–2 minutes, add kale, and cook another 1–2 minutes until wilted. Add ¼ cup water and cook 7–9 minutes until kale is tender. Transfer to a cutting board, chop with half the basil, and wipe out pan.
3. Melt butter in the same pan. Add diced bell pepper, corn, and remaining garlic; season with salt, pepper, and red pepper flakes to taste. Cook 2–3 minutes until slightly softened.
4. Add gnocchi to boiling water and cook 2–3 minutes until they float. Reserve ¼ cup cooking water, then drain.
5. Add cooked gnocchi, chopped kale, basil, half the reserved cooking water, and a drizzle of olive oil to the vegetables. Toss 1–2 minutes until combined, adding more reserved water if needed. Season, divide between plates, garnish with Parmesan and remaining basil, and enjoy.