You are never going to believe this, but I made this entire dinner in 1 hour and 15 minutes…from scratch (i.e. the pasta did not come out of a box). We don’t have any time to waste! Let’s get started!
First…the gnocchi! And surprise! You don’t need potatoes…just lots and lots of ricotta (let’s not worry about fat content today) ?
- 2 cups ricotta
- 2 eggs
- 1 cup freshly grated parmesan
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1 and 1/4 cup flour
*Mix all the above ingredients together until it forms a sticky dough*
*Put the dough on a well floured surface (and make sure your hands are floured throughout the whole dough process as well*
*Separate the dough into four parts after you have kneaded it a little*
*Shape each part into a long rope (about the width of a knife handle) and cut into gnocchi-shaped pieces and place on a parchment lined cooking sheet that you have floured*
*Bring a large pot of salted water with 1/2 tsp olive oil to boil. Put in the gnocchi pieces (I do batch of about 30 at a time) and cook for 4 minutes. Remove with a slotted spoon and put into a colander. Drizzle about 1/2 tsp of olive oil on top of each removed batch*
Now prep the rest of the ingredients. If you’re super efficient, cook the sausage while you are cooking the gnocchi.
- 1 pint of heirloom tomatoes – boil water and pour over the tomatoes in a bowl. Allow it to sit for 2 minutes and then drain. I don’t have data to back this up, but I swear it make the tomatoes more flavourful in meals
- 1 bunch of black kale – shredded and de-spined
- 4 cooked sausages (I used chicken sausage with tarragon and plum) – cut into rounds
- 3 tbs freshly grated parmesan
*In a large skillet, brown the cooked sausage rounds for about 3 to 4 minutes*
*Add the tomatoes and cook for 2 more minutes.*
*Add the kale and cook for 2 more minutes*
*Add the gnocchi, mix carefully and cook for 2 more minutes*
*Mix in the parmesan, remove from heat and serve!*