Description
This creamy kale gnocchi recipe with bacon is a one-pan recipe that is ready in less than 30 minutes and is SO DELICIOUS! Made with only 7 ingredients, it's dairy-free & gluten-free.
Ingredients
Scale
- 2 long rashers of bacon, chopped
- 2 garlic cloves, finely diced
- 2 cups of kale, chopped
- 2 cups of coconut cream
- 4 tbsp of nutritional yeast
- 1 cup of chicken stock (or veggie stock)
- 500 grams of GF gnocchi of choice, I use shelf-stable gnocchi
Instructions
- Heat a large pan over medium-high heat. Add the chopped bacon and diced garlic, stirring occasionally for 3–4 minutes until the garlic turns golden and the bacon begins to crisp. If needed, add a little olive oil to help everything cook evenly.
- Add the kale and toss to combine. Sauté for a couple of minutes, then let it cook for 5–8 minutes until soft and tender. If you have a lid, cover the pan to trap steam—this enhances the flavor and speeds up cooking by gently steaming the kale.
- Pour coconut cream and nutritional yeast, stirring well to combine. Let it simmer for a minute or two, then taste and adjust the amount of nutritional yeast if desired.
- Add the stock and stir to blend it with the sauce. Bring it to simmer, then add the gnocchi. Stir gently with a wooden spoon and cook for 3–5 minutes** until the gnocchi are soft and pillowy. **Cook time will vary depending on the type of gnocchi used.
- Serve immediately with freshly cracked black pepper on top.
Notes
Cook time for the gnocchi in this recipe might be slightly longer than what's noted on the package due to cooking gnocchi in the sauce instead of just boiling water.
Store the leftover cooked gnocchi in an airtight container in the fridge for up to 2-3 days.
To reheat I recommend heating in a pot in low to medium heat or in the microwave. Add a small splash of water to help loosen the sauce a bit.