This recipe came together out of various items in my pantry and freezer. It comes together quickly so there isn’t a lot of prep work involved, however it did make a few dishes. The kale gnocchi comes from Trader Joe’s. These are pretty good, but you can use any kind of gnocchi you want (extra points if you make your own!). The ham is Celebrity Healthy Ham (also available at Trader Joe’s). It is a lunch meat ham that is super low in WW points. Bacon, pancetta, prosciutto, or even chicken, would all work just as well in this recipe.
The entire recipe is 16 WW points. The bread I used added about 4 points per serving, but yours may vary. If you wanted to reduce the WW points, I suppose you could replace the artichoke hearts with spinach or even arugula, but most of the points come from the gnocchi and bread.
Ingredients
1 ea onion, julienned
1 package kale gnocchi
As Needed frozen peas
3 slices ham, diced
About 5 jarred artichoke heart quarters, chopped
As Needed eggs
As Needed sliced focaccia
1. Heat some olive oil in a medium pan. While that heats, start boiling a pot of water. Add the onion to the preheated pan. Cook this over medium heat until softened and translucent.
2. Add the gnocchi to the pot of boiling water. Season the water if you like.
3. Once the onions are nicely cooked and starting to caramelize, turn up the heat and add the peas, ham, and artichoke.
4. Start another small pot of water to poach the eggs. You want the water to heat until bubbles form on the bottom of the pan with only a few rising. This happens just before boiling. Turn the heat down to medium. My trick with poaching eggs is to crack them individually into a small bowl or cup, then gently dip the bowl into the water so that you kind of gently lay the eggs into the water. With this method, there is no need to add vinegar to the water and as long as you don’t agitate the water before the whites are set, the egg will stay together nicely. Do not crowd the pot.
5. There is no need to rush the eggs. As long as you keep the water from boiling, they will poach perfectly fine. Once the whites are set, you can gently lift them out of the water to check their doneness. I gently poke the yolk to check and I take them out when it feels a little like clay, soft, but dense. However, the best way to learn egg temperatures is by experience.
6. While the eggs poach, be sure to watch the veggies. You want the peas to defrost and the artichokes to warm up. The gnocchi may be finished. When they are finished, drain them and add to the veggie pan.
7. When everything is ready to serve, scoop some gnocchi into a bowl and top with the egg. Sprinkle some coarse salt, grated parmesan, and balsamic vinegar over the top if you like. Serve with toasted bread.
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