Whole Wheat Potato Gnocchi with Kale and Red Onions


This whole wheat potato gnocchi is a great meatless alternative for dinner parties or a Thanksgiving feast. Whole grain pasta provides plenty of dietary fiber and kale and red onions supply lots of vitamins and minerals.

Whole Wheat Potato Gnocchi with Kale and Red OnionsIngredients:

1 lb whole wheat potato gnocchi
1 lb fresh kale, chopped
1 large red onion, chopped
2 tablespoons olive oil
Salt & pepper to taste
1/2 cup Pecorino Romano or Parmesan cheese, shredded


  1. Bring one gallon of water to a boil.
  2. Add gnocchi and a pinch of salt. Cook until gnocchi begin to float to the surface, about 2 minutes.
  3. Reserve 1 cup cooking liquid, then drain gnocchi and toss with 1 tablespoon olive oil and set aside.
  4. In a cast iron or large sauté pan, heat remaining oil and cook red onion until soft, add chopped kale and stir.
  5. Over medium heat, add the reserved cooking water and bring vegetables to a simmer and cover, add more water if needed.  Cook until kale is wilted.
  6. Add gnocchi and toss.
  7. Top with shredded cheese and serve warm.

See more Thanksgiving recipes

See more meatless meal ideas.

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Author:Michele Fulkerson

Our contributing writer and mom, is a certified Yoga and Pilates instructor with focus on assisting her clients in discovering balance through a mind & body transformative practice; owner and operator of a wellness studio in Los Angeles and yoga studio in Rincon, Puerto Rico. Michele has contributed fitness and wellness articles for Shape and Women’s Adventure Magazine. She is also author of the e-book, Eco Fitness. Michele has enjoyed the opportunity to host Pilates, Yoga, and Eco-fitness retreats in both the US and Caribbean. She is also proud to be an ambassador for Doce Vida Fitness.

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