Ah! It’s been a whole week, and I haven’t had one moment to talk about dinner. Sunny, warmed up, Spring- and Summer-time Chicago is a demanding experience. People are always doing everything, preferably outdoors, at any and all hours, and yes, of course, you should go also. You should take your dogs on epic 2-hour walks down the lakefront, stopping to sprint and roll and tackle in the middle of dandelion-spotted verdant grass inherent only to the Midwest in late Spring. You should stare longingly at Lake Michigan, willing it with your mind to be warmer, knowing that regardless you can’t really swim in that bacteria-laden pool. You should run outside, in the morning, afternoon, or night, relishing the angles of the sun on the skyline and the dusted rooftops as the sun sets. You should certainly eat tacos on the sidewalks, with at least one margarita on the side. And yes, absolutely enjoy a happy hour flight down the street. You can feel the depths of winter siphoning out of your veins, and you can almost, almost forget it happened (maybe not this year entirely). But on those rare nights in, probably on Wednesday, you still need to eat dinner.
Gnocchi is responsible for the best meal of my life, hands down. Traveling Florence with my best friend way-too-many years ago, we stopped for lunch at a small restaurant off the main streets. We had a carafe of water and a glass of wine; I ordered gnocchi with tomato cream sauce and she ravioli. I’m certain she enjoyed her meal immensely, but I will never ever forget the pillowy, unbelievably cloud-like texture of the gnocchi I had that day. The tomato cream sauce was light but flavorful, just enough to coat the little dumplings of joy. I haven’t tried homemade gnocchi (yet), so returning to the US I’ve been accepting but somewhat disappointed in the gnocchi offerings. It doesn’t stop me from enjoying this Italian classic, but I should definitely try my hand at my own version.
Regardless, this gnocchi is really most about the accompaniments. The gnocchi is still, of course, soft and flavorful, but the balsamic reduction and vegetables and kale are perfect for an almost-summer dinner that still warms you up. It’s absurdly easy, also, so don’t let the word “reduction” fool you. It really just means “heat for awhile then serve.”
Gnocchi with Balsamic Reduction and Garlic Kale
1 lb. gnocchi
1 cup balsamic vinegar
2 tbsp. olive oil, divided
1 yellow onion, diced
1 red bell pepper, diced
1 cup mushrooms, sliced
6 cups kale, washed and chopped
4 cloves garlic, minced
1/4 tsp. dried red pepper flake
1/4 cup fresh basil leaves, sliced thinly (chiffonade)
Salt & pepper, to taste
In a small sauce pan, heat the balsamic vinegar over medium-high heat until boiling. Reduce the heat to medium-low and allow to simmer, stirring occasionally, until reduced by half. It should be reduced in about 10 minutes. Remove from the heat and set aside.
Bring a large pot of water, salted, to boil.
In a large pan, heat 1 tbsp. olive oil over medium heat. Add the onion and peppers and sauté until just softening, about 5 minutes. Add the sliced mushrooms and cook until the mushrooms have softened, browned, and just releasing their juices. Season with salt and pepper.
While the vegetables are cooking, in a separate pan add 1 tbsp. olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the kale and stir. Cook the kale until just softening, about 5 minutes. Add salt, pepper, and red pepper flake to the kale and stir.
In the large pot of water, add the gnocchi and cook for about 3 minutes, or according to package directions.
Add the balsamic reduction to the vegetables and mix. Once the gnocchi has cooked, add the gnocchi to the pan as well. Stir thoroughly so all of the gnocchi and vegetables are coated.
To your serving plate, add a serving of garlic kale. Top with the balsamic-coated gnocchi and vegetables. Enjoy.