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Italian Recipes

Gnocchi with Kale

Gnocchi with Kale

in creamy tomato sauce

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https://www.hellofresh.ch/recipes/gnocchi-federkohl-pfanne-6389f393e3788381a2060793

Tags:

Quick

•Family Friendly

Allergens:

Hazelnuts

•Nuts

•Cereals containing gluten

•Wheat

•Milk

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

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)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 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)2838 kJ

Energy (kcal)678 kcal

Fat22.5 g

of which saturates10.3 g

Carbohydrate94.3 g

of which sugars14.7 g

Dietary Fiber3.2 g

Protein20.9 g

Salt6.3 g

Calcium8 mg

Iron0.2 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

•Pan with Lid

Cooking Steps

1

Bash or roughly chop the hazelnuts.
Place a large pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

2

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the gnocchi, onion, paprika and garlic.

Cook, shifting regularly, until golden and crispy all over, 8-12 mins.

3

Meanwhile, strip the leafy part of the kale from the stem. Discard the stems. Chop into small pieces.

Once the gnocchi is ready, pop in the creme fraiche, stock, passata and sun dried tomato paste. Add the chopped kale and cover and simmer for 4-5 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.

4

Divide the gnochhi with kale between bowls. Scatter over the Italian hard cheese and hazelnuts.

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