lemon ricotta and red kale rice gnocchi’s

‘Oh the way the ricotta coats the gnocchi’s in this dish is divine, I would happily eat a monster bowl of that alone with a squirt of lemon juice… but the added crunch and delicate bitter green of the red kale adds just enough vitamins and local greens to make you feel not to bad about eating a second scoop of gnocchi! This meal gets to the table in about 12 minutes!

Rapidly boil rice gnocchi’s in sated water until they float, remove from water and toss in a good glug of a fine extra virgin finishing olive oil seasoned with S+P, add 1 cup of fresh ricotta cheese and the zest from 1 lemon.

Meanwhile, using good olive oil in a deep cast iron pan brown:

1 small diced onion

3 toes of garlic

Add chopped kale from about 6 stocks and begin to wilt them, for about 4 minutes.

Then add the juice from the lemon you zested along with 2 handfuls of spinach, and some S+P. Remove from heat and cover for two minutes.

Bring everything together in a large serving bowl and finish with lemon lavender sea salt, serve and enjoy!

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