Potato Gnocchi Recipe with Prosciutto and Kale

• Meat

  • 4 slices Prosciutto, natural

• Produce

  • 4 cloves Garlic
  • 2 cups Kale/chard
  • 1 Sweet onion, Medium
  • 1 can Tomatoes

• Canned Goods

  • 1 cup Chicken stock

• Pasta & Grains

  • 1 lb Gnocchi, fresh or frozen

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese, low fat
  • 1/4 cup Parmesan cheese

Found on poshjournal.com

Description

Directions

• Heat 1 tablespoon of oil in a large skillet over medium heat. Add gnocchi, cook and keep stirring until brown for about 5 minutes. Set aside
• Heat 1 teaspoon oil in the skillet and cook the prosciutto for about 2 minutes
• Add onion and cook for about 2 minutes 
• Stir in garlic and cook for a quick 30 seconds, then add fresh kale and cook for another 1 minute. 
• Stir in the crushed tomatoes, Italian seasoning and broth, then bring to a simmer until the sauce thickens
• Stir in gnocchi and sprinkle with mozzarella and parmesan cheese. 
• Cook until the cheese is melted, for about 3 minutes.

Nutrition