25m$12.42Skillet Gnocchi with Cannellini Beans and Kale
A plant-forward vegetarian lunch skillet with crisp potato gnocchi, creamy cannellini beans, tender kale, cherry tomatoes, and a small Parmesan accent.
- Energy
- 378 calories per serving
- Protein
- 13.7 g per serving
- Carbs
- 61.9 g per serving
- Fat
- 9.3 g per serving
- Sodium
- 513 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Potato gnocchi
16 Ounce
Simple Truth Organic® Traditional Potato Gnocchi
100%
Cherry tomatoes, halved
2 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
Parmesan cheese, finely grated
2 Tablespoon
Kroger® Parmesan Grated Cheese
5%
Kale, chopped
5 Ounce
Kroger® Chopped Kale Bagged Salad
100%
Cannellini beans, drained and rinsed
15 Ounce
Kroger® Cannellini Beans
97%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- potato gnocchi-16 oz
- cannellini beans-15 oz
- kale-5 oz
- cherry tomatoes-2 cups
- olive oil-2 tbsp
- Parmesan cheese-2 tbsp
Drain and rinse the cannellini beans, halve the cherry tomatoes, chop the kale if needed, and grate the Parmesan.
Keep fingers clear of the knife blade and grater while halving tomatoes, chopping kale, and grating Parmesan.
Heat the olive oil in a large skillet over medium-high heat, then add the gnocchi in an even layer and cook for 6 to 8 minutes, turning occasionally, until golden and lightly crisp.
Use caution around the hot oil and skillet to avoid splatter burns.
Add the cannellini beans and cherry tomatoes, then cook for 3 to 4 minutes until the beans are hot and the tomatoes are softened and juicy.
Add the kale and cook, stirring often, for 2 to 3 minutes until the kale is bright green and wilted.
Remove the skillet from the heat, sprinkle with the Parmesan, and toss gently so the cheese remains a small savory accent over the gnocchi and beans.
Use a hot pad when handling the skillet, as the handle may become hot.
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