Ingredients
4 TB olive oil
1 pkg gnocchi
1/2 bunch dinosaur or lacinato kale
1/4 tsp salt, fine-grained
1 to 2 cloves garlic, minced
1/3 cup walnuts
1/8 tsp ground nutmeg
Zest of one lemon
1 TB lemon juice
grated parmesan
Preparation
Finely chop the kale, removing the stem, wash it, and shake off as much water as you can. Set aside.
Toast the walnuts. Chop coarsely and set aside.
Heat 2 TB of the olive oil over medium-high heat in a large non-stick skillet. Add half the gnocchi in a single layer. Stir to coat with oil, then let them sit undisturbed to brown on one side, about 5 to 7 minutes, before turning to brown the other side, also about 5 to 7 minutes. The gnocchi should be golden and a bit crunchy on the outside. Remove to a plate. Then heat remaining 2 Tb oil and repeat procedure with other half of the gnocchi. Remove to plate and tent with foil to keep warm.
Add the kale and salt to the skillet and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and mound on plates, top with gnocchi, and serve dusted with Parmesan cheese.
