Jerusalem Artichoke Gnocchi With Sautéed Kale

Ingredients

• 2 pounds jerusalem artichokes 8 – 10 medium, peeled and cut into 1 inch pieces
• 1 large egg lightly beaten
• 4 cups unbleached all purpose flour plus more for dusting
• sea salt for the boiling water
• extra-virgin olive oil drizzle of, plus more for pan frying
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1 shallot large, chopped
• 4 cloves garlic smashed, peeled, and diced
• 1 bunch Tuscan kale washed and cut into 1 inch ribbons
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon zest
• 1/4 cup asiago shaved

Nutrition

• Calories : 730 calories
• Carbohydrate : 126 grams
• Cholesterol : 60 milligrams
• Fat : 16 grams
• Fiber : 15 grams
• Protein : 24 grams
• SaturatedFat : 3 grams
• Sodium : 510 milligrams
• Sugar : 3 grams