Gnocchi and Crispy Kale
in creamy tomato sauce4.0(23)
Calories
:
658 kcalProtein
:
12.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Veggie
Allergens:
- Hazelnuts
- Nuts
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Mustard
- Soya
- May contain traces of allergens
Here's the perfect veggie dish for a cozy evening. Easy to prepare, packed with vitamins and incredibly tasty, it'll brighten up your day.
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
80 grams
Kale
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
65 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Sun Dried Tomato Paste
1 pack(s)
Passata
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)2755 kJ
Energy (kcal)658 kcal
Fat21.9 g
of which saturates9.2 g
Carbohydrate89.5 g
of which sugars14.4 g
Dietary Fiber9.3 g
Protein12.7 g
Salt5.7 g
Potassium102.3 mg
Calcium24.5 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Strip the leafy part of the kale from the stem and chop into bite-sized pieces. Discard the stems.
- Spread the kale out on a lined baking tray.
- Drizzle with oil and season with half the paprika, salt and pepper. When the oven is hot, bake the kale on the middle shelf until crispy, 6-8 mins.
- Meanwhile, bash or roughly chop the hazelnuts.
2
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the gnocchi, onion, remaining paprika and garlic.
- Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
3
- Once the gnocchi is ready, add the creme fraiche, stock, passata and sun dried tomato paste to the pan.
- If the sauce is too thick, loosen with a splash of water.
- Season to taste with salt, pepper and sugar.
4
- Divide the gnocchi between bowls.
- Top with the crispy kale.
- Scatter over the cheese and toasted hazelnuts.
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