Kale, Artichoke and Goat Cheese Gnocchi


You’re busy, tired and just want to plop on the couch and have someone hand you dinner — we’ve all had one or MUCH more of those evenings. For me, that week was this week. Between work, being in a musical (shout out to my Fun Home cast) and taking care of my adorable pup, cooking has not been a top priority for this Corny Cook! Have no fear, because there is a such thing as fool-proof, easy kale, artichoke and goat cheese gnocchi. The easy part comes from the store bought gnocchi. While the real deal gnocchi is pillowy soft piles of handmade deliciousness, the store bought ones offer plenty of flavor, minus the time. All you need is a few ingredients, a pot, a pan and a big bowl to serve.



(serves 3) 


1 package gnocchi (reserve 1 cup pasta water)

3 tablespoons olive oil

4 oz goat cheese, crumbled

1 cup cooked artichoke, roughly chopped  

2 cups kale, roughly chopped

1 clove garlic, minced

1 teaspoon lemon zest

1 tablespoon lemon juice


Parmesan cheese (optional), for serving

Basil, finely chopped, to serve  


Begin by heating two tablespoons of the olive oil in a pan over medium heat.

While that’s heating, begin by boiling the water for the gnocchi. Follow the instructions on the package.  

Place the minced garlic in the skillet, along with the artichokes and season with salt and pepper. Sauté for 2-3 minutes. Next, add the kale, lemon zest and lemon juice, cook for an addition 4-5 minutes. 

When the gnocchi is finished, add to the skillet. Next, reduce the heat to low and stir in the goat cheese. While the goat cheese continues to melt, slowly add the pasta water until it coats the gnocchi and forms a sauce. Add the remaining olive oil, salt and pepper. Stir and cook for an additional 2-3 minutes. 

Serve in a bowl and top with Parmesan cheese and basil. 

Time to EAT (and take a nice long nap after these scrumptious carbs)!


Elizabeth Canas