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Jerusalem Artichoke Gnocchi With Sautéed Kale
BROOKLYN SUPPER14Ingredients
80Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. jerusalem artichokes (8 – 10 medium, peeled and cut into 1 inch pieces)
- 1 large egg (lightly beaten)
- 4 cups unbleached all purpose flour (plus more for dusting)
- sea salt (for the boiling water)
- extra-virgin olive oil (drizzle of, plus more for pan frying)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. red pepper flakes
- salt and ground black pepper (to taste)
- 1 shallot (large, chopped)
- 4 cloves garlic (smashed, peeled, and diced)
- 1 bunch Tuscan kale (washed and cut into 1 inch ribbons)
- 2 Tbsp. white wine vinegar
- 1 Tbsp. lemon zest
- 1/4 cup asiago (shaved)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium510mg21% |
| Potassium1100mg31% |
| Protein24g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate126g42% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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