Gnocchi And White Bean Skillet

• 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

1. 1. Prepare gnocchi per package instructions.
2. 2. In a large non-stick skillet, heat 1 tbsp oil over medium heat. Add boiled gnocchi and saute until slightly crispy; about 5-7 minutes. Remove from pan, set aside.
3. 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. 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. 5. In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.

canola oil, white onion, navy beans, bunch kale, salt, parmesan cheese, canola oil, lemon, garlic, italian seasoning, red pepper

Taken from www.epicurious.com/recipes/member/views/gnocchi-and-white-bean-skillet-5aaffe61b1ec2778bc60149d (may not work)