Kale Couture Skillet Gnocchi Lasagna – Recipe Review

My current favorite twist is perhaps the easiest of them all: a three-ingredient gnocchi “lasagna” that lasts 20 minutes. You can make it with or without meat, fill it with vegetables, and use any type of gnocchi you like (although I think it’s worth trying with cauliflower gnocchi as directed). In all honesty, it has nothing to do with lasagna, but it’s perfect on its own: soft, chewy gnocchi smothered in hot marinara sauce and smothered in melted cheese. Once it’s in your repertoire, you’re bound to repeat it.

Why I Love This Skillet Gnocchi Lasagna

It’s rare that my last-minute emergency dinner recipe is also the one I serve to discerning guests, but that’s exactly what this recipe is. It offers all the convenience of a classic baked pasta dish, yet it’s lighter, much easier, and barely soils dishes. Let me guide you.

If you’re sautéing ground turkey like I do, your first step is to add the gnocchi to a skillet, turn up the heat, and leave it alone. Cooking the gnocchi without disturbing them allows them to be golden and crispy, and frees you up to measure the marinara and grate the cheese. The gnocchi will not be stay that crispy once you add the sauce, but they’ll hold their shape and have a lot more flavor than anything you’d get from boiling them.

Once all sides are crispy, you will add the marinara sauce and bring to a simmer over low heat. At this point, I like to season the dish with Italian seasoning or dried oregano, crushed red pepper flakes, kosher salt, and freshly ground black pepper. This is also the perfect time to add a cup or two of frozen vegetables. Lately, I fell for the Tattooed Chef’s Organic Greens 5, which is a mixture of seasoned zucchini, broccoli, green beans, peas and leeks. No need to thaw it first – just stir it into the sauce and it will heat up with the gnocchi.

The last step is to add the cheese. I buy a block of part-skim whole milk mozzarella and grate it myself, then sprinkle it over the gnocchi and cover the pan until the cheese melts. If your skillet is oven safe, you can broil it for a golden crispy topping. Finish with fresh basil, if you have any, so go for it! Don’t expect it to serve four people. At home, this dish barely serves two.

Skillet Gnocchi Lasagna Tips

Grace Elkus

Donor

Grace Elkus is assistant food director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She earned her culinary arts degree from the Natural Gourmet Institute.

Source link