Ingredients
Scale
- 24 ounces of frozen cauliflower gnocchi
- 4 Tablespoons olive oil
- 1 medium peeled sweet potato, diced into small cubes
- 1½ cups pre-chopped bagged kale, tightly packed
- 2 garlic cloves, minced
- 6 ounces canned white crab meat
- ½ teaspoon dried sage
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 Tablespoons freshly grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes
Instructions
- Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, add gnocchi to skillet and cook in a single layer for about 4 minutes. Gently flip with a spatula and cook for another 3 minutes, until crispy and golden brown. Transfer gnocchi to a bowl; cover to keep warm and set aside.
- Rinse the pan to remove any starch, then return to stove. Add 1 Tablespoon olive oil to skillet; then add sweet potatoes and cook over medium-high heat for 4-5 minutes, or until sweet potatoes are tender. Turn heat down to medium, add kale and garlic; cook for another 4 minutes or until kale is wilted. Add remaining 1 Tablespoon olive oil, crab meat, sage, salt and pepper; stir and cook for 2 minutes.
- Turn off heat, add gnocchi and Parmesan cheese. Toss gently to combine and top with crushed red pepper flakes, if desired.
Notes
Recommended utensils: skillet, slotted spoon, bowl, cutting board, knife
- Cook Time: 15 minutes
- Cuisine: Crab