Gnocchi with walnut and sage creamed kale sauce. Wildly simple.

Ingredients:
– 1000g gnocchi
– 1.5 cups 35% cream
– fresh sage
– fresh kale
– 1 cup walnuts, crushed
– garlic, diced
– 1 red chili, seeded, pithed, diced
– olive oil
– butter
– Parmesan reggiano

Method:
– set a salted pot of water to boil
– put three big glugs of olive oil in a large pan over medium heat
– add the garlic, chili, and walnuts. Sauté 2 minutes
– add the walnuts, sauté one more minute
– add the butter, continue to stir
– chop the kale and sage, add to the pan
– add the cream, turn heat up a bit
– add salt and pepper to taste, drop the heat to min
– drop the gnocchi into the boiling water
– as soon as they float add them directly into the pan with the sauce. Do not rinse! Literally right into the pan.
– turn the heat back up on the pan. Medium or medium-high should be fine
– toss a few times. Use the pasta water if you have to loosen the sauce at all. I prefer it a little creamier so I always add pasta water
– grate a huge handful of parm over the whole thing.
– toss and serve into shallow bowls
– grate some more fresh parm over top and serve!

This one is a banger. Lmk if you try it.