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Creamy Gnocchi with Roasted Kale & Cauliflower

Creamy Gnocchi with Roasted Kale & Cauliflower

Don’t let the roasted vegetables fool you—this pasta dish is still warm and hearty enough to cozy up with. Featuring our signature Italian Potato Gnocchi, roasted cauliflower and the ever-popular kale, this easy weeknight meal idea is bound to be a new favorite.

INGREDIENTS

  • ½ bunch kale, chopped
  • ½ head of cauliflower, cut into florets
  • DeLallo Extra Virgin Olive Oil, for drizzling
  • 2 cups heavy cream
  • 3 tablespoon butter
  • 1 (1-pound) box DeLallo Mini Potato Gnocchi
  • ½ cup grated Parmigiano-Reggiano, plus more for serving
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

DIRECTIONS

  1. Preheat oven to 400˚F. On two large baking sheets, arrange kale and cauliflower. Roast kale for 10 minutes, until golden brown. Roast cauliflower for 20 minutes.
  2. In a large skillet, heat cream on low heat. Whisk in butter and simmer until combined.
  3. Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain, reserving ½ cup water for finishing sauce.
  4. Stir in kale, cauliflower, hot gnocchi and cheese. Salt and pepper to taste. Cook together for another 2 minutes to marry flavors. Add reserved starchy pasta water to thin sauce, if desired.
  5. Serve immediately topped with grated cheese.
  6. Click here to learn how to make homemade gnocchi from scratch.
  7. Click here to learn how to make easy homemade gnocchi with our Gnocchi Kit.

Creamy Gnocchi with Roasted Kale & Cauliflower

Don’t let the roasted vegetables fool you—this pasta dish is still warm and hearty enough to cozy up with. Featuring our signature Italian Potato Gnocchi, roasted cauliflower and the ever-popular kale, this easy weeknight meal idea is bound to be a new favorite.