Thursday, January 14, 2010
Kale Gnocchi Casserole
Once again I needed to use up some stuff before my SPUD! delivery. To save $25 on your first four SPUD! orders enter code CR5-3495048 at checkout. First on my list to use up was some Ricotta cheese. Kale is another super healthy green we should all eat more of, but it can be bitter plain. This is an excellent way to eat it and get your kids to eat it too!
For the gnocchi:
2 cup ricotta
2 egg yolk
squeeze of fresh lemon juice ('cause the stupid grater wouldn't give me any zest)
1/2 cup finely chopped kale (I put it through the food processor)
dash o salt
1 1/2 cup flour
1/2 cup shredded cheese (i used a Mexican blend because that's what I had, but Italian would've been better)
For the casserole:
8 Morning Star veggie sausage patties
1 can diced tomatoes with garlic and oregano
1 can mushrooms
1 can cream of mushroom (I have a crazy amount of this in the pantry.. seriously)
1/2 can kidney beans
1/2 cup shredded cheese
1 jar Newman's Own marinara sauce
To make the gnocchi:
Preheat oven to 350F
Mix ricotta, egg yolks, salt and cheese. Mix in half of the flour. Put the dough on a floured surface and knead the rest of the flour into the dough. When well blended (don't over knead or it will be sticky) cut into four equal parts. Roll one at a time into 1 inch rolls, slice into 1 inch pieces. Do this with all four pieces of dough.
Place the gnocchi on a lightly greased cookie sheet and brush with olive oil or melted butter. Bake at 350F for 20 minutes. Eat a few....
To make the casserole:
Lay the veggie sausage patties on the bottom of the casserole dish. Mix the tomatoes, beans, mushrooms and cream of mushroom together and put on the patties. Put the baked gnocchi on top of that. Spread marinara over the gnocchi and top with cheese. Put it back in the 350F oven for 25 minutes.
This kinda sounds like a lot of work, but it's really not....
The kids even loved this! I could've just snacked on the baked gnocchi and been perfectly happy, but this made a good meal :)