Step 1

Bring a large pot of salted water to a boil.

Step 2

Add the gnocchi to the pot and cook it according to the package directions. When you've got about 30 seconds of cook time left, stir in the kale and continue cooking until the gnocchi float the kale is bright green.

Step 3

Drain the gnocchi and kale into a colander, return them to the pot, and toss them with a dash of olive oil to prevent sticking. Set aside.

Step 4

Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.

Step 5

When the oil is hot, add the shallots. Sweat the shallots for about 5 minutes, stirring frequently, until they become soft and translucent.

Step 6

Add the garlic and cook it with the shallots for about 30 second more, until it becomes very fragrant.

Step 7

Stir in the flour. Continue cooking and stirring the mixture for about 2 minutes, until the flour forms a smooth paste and coats the shallots.

Step 8

Stir in the white wine and thyme, and bring the liquid to a simmer. Allow the mixture to simmer for about 4 minutes, until the liquid reduced by about half.

Step 9

Stir in the salt, then add the coconut milk, a bit at a time in order to smoothly incorporate it with the flour.

Step 10

Bring the mixture to a boil, lower the heat and allow it to simmer for about 5 minutes, stirring occasionally, until it becomes smooth and thick.

Step 11

Stir in the lemon juice, zest, gnocchi and kale. Cook everything for about 30 second more, stirring to coat the gnocchi and kale with the sauce.

Step 12

Remove the skillet from heat and season the gnocchi with black pepper and additional salt to taste.

Step 13

Divide onto plates and serve with red pepper flakes and vegan Parmesan cheese.