Gnocchi is one of my favorite pastas. They are sometimes associated with heavy richer dishes, but in this casserole, they feel quite light and fluffy, and take less than 5 minutes to cook (boil the water and they cook for 1-2 minutes!). This dish comes together very quickly with light prep work (as in, peeling and chopping up a sweet potato). Lemon dill flavors come together with goat cheese and kale to create a sensational main course.
Sweet Potato Skillet with Lemon Dill Gnocchi + Goat Cheese
- 1 tablespoon olive oil
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1-pound package store-bought gnocchi (I used miniature gnocchi)
- 1 heaping cup shredded kale or other hearty green (arugula also works well)
- 4 ounces goat cheese, crumbled
- 1/2 cup shredded Pecorino Romano Cheese or Parmesan
- 2 tbsp lemon juice
- 1 pkg baby Bella mushrooms
- 2 tbsp fresh dill, chopped
- Salt and pepper
- Preheat oven to 350°F. Bring a pot of water to a boil.
- Toss the sweet potato cubes and mushrooms with the olive oil and spread in an even layer in a 10-inch iron pan. Season generously with salt and pepper. Bake until just tender, about 15 to 20 minutes.
While the sweet potatoes and mushrooms are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded kale, a splash of olive oil, goat cheese, lemon juice, dill and half of the pecorino.
Pour the mixture into the cast iron pan and sprinkle the remaining 1/4 cup of pecorino over the top. Bake for 15 minutes, or until cheese is melted and top is lightly golden. Allow to cool slightly before serving.
Garnish with fresh dill and shredded Parmesan and serve hot.