Baked Gnocchi with Kale and Fresh Mozzarella
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1/4 ouncebasil
- 6 ouncesKale Curly Organic
- 4 ouncesfresh mozzarella
- 1 teaspoondried oregano
- 1/8 teaspooncrushed red pepper
- 1 cancrushed tomatoes
- 10 ouncesgnocchi
- 1/4 cupshredded mozzarella cheese
- 1aluminum tin (optional)
What You’ll Need
- 8" medium high-sided ovenproof pan
Prepare IngredientsPreheat oven to 425[degrees]F. Peel onion and mince. Mince garlic. Rinse basil and tear leaves into bite-size pieces, discarding stems. Rinse kale and tear leaves into bite-size pieces, discarding stems. Tear fresh mozzarella into bite-size pieces.
Sauté KaleHeat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is simmering, add kale and ½ of garlic and sauté until bright green and slightly wilted, about 3 minutes. Transfer to a plate and set aside.
Make Tomato SauceWipe pan from kale clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add oregano, as much crushed red pepper as desired, onion, and remaining garlic. Cook until onion is soft and translucent, about 5 minutes. Stir in crushed tomatoes. Allow to come to a simmer and cook until flavors are melded, about 3 minutes. Taste and add salt and black pepper as needed.
Warm GnocchiAdd gnocchi to pan with tomato sauce over medium heat, stir to coat, and cook until warmed through, about 1 minute. Remove pan from heat. Stir in basil, kale, and fresh mozzarella. Sprinkle over shredded mozzarella.
Bake GnocchiTransfer gnocchi to oven and bake until cheese is bubbling, 7-10 minutes.
Plate GnocchiServe gnocchi family-style and enjoy while it's warm.