Crispy Pumpkin Gnocchi Protein Bowls

crispy roasted pumpkin gnocchi with kale, maple balsamic ground beef, and whipped goat cheese in a brown bowl

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Crispy Pumpkin Gnocchi Protein Bowls

Crispy roasted pumpkin gnocchi and kale with maple balsamic beef crumbles served over whipped goat cheese.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 590kcal

Author: Mason Woodruff

Ingredients

For the Whipped Goat Cheese

6 oz Goat Cheese
¾ cup (170g) Low Fat Cottage Cheese
1 ½ Tablespoons (32g) Honey

For the Beef

16 oz Extra Lean Ground Beef
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
2 Tablespoons Water
2 teaspoons Coarse Dijon Mustard
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
½ teaspoon Dried Thyme
½ teaspoon Kosher Salt

For the Pumpkin Gnocchi and Kale

4 cups (128g) Chopped Kale
1 pack (14 oz) Trader Joe's Pumpkin Gnocchi or any packaged gnocchi*
1 ½ Tablespoons (24g) Olive Oil divided
½ teaspoon Kosher Salt

Instructions

Make the whipped goat cheese by blending the goat cheese, cottage cheese, and honey together until smooth, light, and airy. Set aside.
Make the beef by adding the ground beef to a nonstick pan over medium-high heat and cooking for 2-3 minutes to brown one side before breaking apart with a spatula and fully cooking. Mix the remaining beef ingredients together and add to the fully cooked beef. Cook until the sauce thickens and evenly coats the beef, another 1-2 minutes.
Crisp the kale. While the beef cooks, add the kale to a large mixing bowl and drizzle ½ tablespoon olive oil over the top. Use a hand to massage the kale to coat in the oil. Add the kale to an air fryer basket and cook for about 5 minutes at 350ºF until it's crispy but not browning too much. Transfer to a bowl and set aside.
Crisp the gnocchi. Toss the gnocchi with the remaining 1 tablespoon of olive oil and ½ teaspoon of kosher salt. Air fry for 5-6 minutes at 400ºF or until the gnocchi is crispy on the outside and cooked through inside.
Serve the gnocchi, kale, and beef (toss the three together) over the whipped goat cheese. To make 4 servings, each serving gets a heaping ⅓ cup (90g) of cheese with ¼ of the beef, gnocchi, and kale (about 185g).

Notes

*In my testing, traditional potato gnocchi takes a lot longer to cook than the pumpkin gnocchi. I crisped potato gnocchi by air frying at 350ºF for 20 minutes, shaking a few times throughout.

Nutrition