Crisp Gnocchi with Lemon & Garlic Greens

• 2 – 3 tbsp. extra virgin olive oil
• About 40 fresh or frozen gnocchi
• 1/2 cup (loosely packed) basil leaves, thinly sliced
• 2 cups chopped kale
• 3 cloves garlic, minced
• 1 serrano pepper, thinly sliced
• juice of 1 lemon
• Parmesan cheese for grating

Heat a large skillet over medium heat and add about 1 – 2 tbsp. olive oil. Once it’s hot, place half the gnocchi in the pan. Leave them undisturbed for 5 – 7 minutes on each side, Checking the bottom of a gnocchi occasionally until they’re deeply golden, then flip. You want to make sure not to move them around too much or they won’t develop their golden crust.
Once they’re done, remove them to a plate, then add more oil and make the remaining gnocchi. When all the gnocchi is done, add the kale, basil, garlic, serrano and lemon juice to the hot pan. Sautee for 3 to 5 minutes, or until the kale is wilted and the garlic begins to brown.
Divide the gnocchi among 2 plates and top with the kale mixture. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Makes 2 servings.

(from link)