Ingredients

2 tbsp (30 mL) canola oil, divided• 1 500 g-pkg of gnocchi

1/2 white onion, chopped

2 cups (500 mL) navy beans, drained and rinsed

1/2 large bunch kale, stems removed, chopped

1 Salt and pepper, to taste

1/4 cup (60 mL) grated Parmesan cheese

1/4 cup (60 mL) canola oil

1 Juice from half a lemon

2 garlic cloves, crushed

1 tbsp (15 mL) Italian seasoning

1/2 tsp (2 mL) red pepper flakes

Preparation

  1. Prepare gnocchi per package instructions.

  2. In a large non-stick skillet, heat 1 tbsp oil over medium heat. Add boiled gnocchi and sauté until slightly crispy; about 5-7 minutes. Remove from pan, set aside.

  3. In the same pan, add remaining oil, add onion and garlic, cook until onion is translucent; about 5 minutes. Add beans and one handful of kale at a time, cook until wilted. Remove from heat and season with salt and pepper.

  4. In a jar with a lid, combine all the dressing ingredients, replace lid and shake until combined and oil starts to emulsify. Set aside.

  5. In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.