Potato Gnocchi with Creamy Kale Sauce & Pancetta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy potato gnocchi in a silky kale sauce enriched with walnuts, mascarpone, and Pecorino, finished with crispy pancetta and red pepper flakes. A comforting yet vibrant pasta dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 2642mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 455mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.