Potato Gnocchi with Creamy Kale Sauce & Pancetta
Pillowy gnocchi meet a silky kale sauce blended with walnuts, mascarpone, and Pecorino in this deeply satisfying dish. Crispy pancetta and red pepper flakes add crunch and heat. A comforting yet vibrant pasta dinner.
Servings: 4 servings
Calories: 759kcal
Equipment
Blender or food processor fitted with blade attachment
Wooden or silicone spatula
Paper towel lined plate
Ingredients
- 1 bunch Lacinato (Tuscan) kale, stems discarded, leaves torn into 1-inch pieces
- ¼ cup walnuts, plus 2 Tbsp crushed walnuts for serving
- ¼ cup extra virgin olive oil, divided
- 5 oz pancetta, cubed
- 17 oz package of gnocchi
- 1 Tbsp unsalted butter
- 2 cloves garlic, peeled and thinly sliced
- ½ tsp red pepper flakes (use ¼ tsp if you want it less spicy!)
- ⅓ cup mascarpone cheese
- ½ cup Pecorino Romano, grated
- 2 tsp Kosher salt, divided
- ¼ tsp Freshly ground black pepper
- high-quality extra virgin olive oil, for serving
- Flaky sea salt for serving
Instructions
- Cook the kale. Bring a large pot of water to a boil. Add 1 tsp Kosher salt, then the torn kale leaves. Cook for 5 minutes, until tender and bright green. Use tongs or a slotted spoon to transfer the kale to a blender or food processor, reserving the cooking water.
- Blend the kale sauce. Add ½ cup of the reserved kale cooking water, ¼ cup walnuts, 2 Tbsp extra virgin olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper to the blender. Blend until completely smooth and silky. If needed, add 1–2 Tbsp additional olive oil to loosen the sauce. Set aside.
- Crisp the pancetta. Heat a skillet over medium-high heat. Add 5 oz cubed pancetta and cook for 3–5 minutes (depending on cube size), until golden brown and lightly crispy. Transfer to a paper towel–lined plate to drain.
- Cook the gnocchi. Bring the kale cooking water back to a rapid boil. Add the gnocchi and cook according to package directions. Reserve ½ cup of the cooking liquid, then drain.
- Bring it all together. In a large skillet, heat 1 Tbsp butter and 1 Tbsp olive oil. Add garlic and red pepper flakes; cook for 30 seconds, just until fragrant. Add the drained gnocchi and let sit undisturbed for about 1 minute to develop light golden edges before stirring. Pour in the kale sauce, mascarpone, grated Pecorino, and ¼ cup reserved cooking water. Stir to coat evenly. Add more reserved water as needed for a looser, silkier sauce. Return the crispy pancetta to the pan and toss once more to combine.
- Finish and serve. Divide among bowls and top with extra grated Pecorino, crushed walnuts, a drizzle of high-quality finishing olive oil, and a tiny pinch of flaky sea salt, if desired. Serve immediately while warm and creamy.
Notes
- Kale: Substitute with curly kale or another hearty leafy green such as Swiss chard. Just be sure to remove any tough stems.
- Cheese: Parmigiano Reggiano is a wonderful substitute for Pecorino Romano. It’s slightly less salty and a bit nuttier in flavor, but works beautifully in the sauce.
- Pancetta: If buying a slab, cut into a ¼-inch dice for even crisping. Pre-cubed pancetta is often smaller and will cook more quickly, so keep an eye on it.
- No pancetta? Italian sausage (sweet or spicy) works great here too.
Nutrition
Calories: 759kcal | Carbohydrates: 54g | Protein: 20g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 63mg | Sodium: 2011mg | Potassium: 477mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7234IU | Vitamin C: 81mg | Calcium: 302mg | Iron: 6mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
