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Gnocchi and Pan-fried Kale
Gnocchi and Pan-fried Kale

Gnocchi and Pan-fried Kale

in creamy tomato sauce

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.

Tags:
Quick
Family Friendly
Veggie
Allergens:
Noisettes
Tree nuts
Gluten
Hvede
Milk
Senf

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

400 grams

Gnocchi

65 grams

Creme Fraiche

2 unit(s)

Grated Italian Style Hard Cheese

1 sachet(s)

Paprika

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
Fat22.6 g
of which saturates10.4 g
Carbohydrate94.3 g
of which sugars14.7 g
Dietary Fiber4.1 g
Protein21 g
Salt6.3 g
Potassium96.3 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
Pan with Lid

Cooking Steps

Toast the Hazelnuts
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.

Fry the Gnocchi
2
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Return the empty pan to 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.
Sauce It Up
3
  • Meanwhile, strip the leafy part of the kale from the stem. Discard the stems. Chop into small pieces. 
  • Once the gnocchi is ready, add the creme fraiche, stock, passata and sun dried tomato paste to the pan.
  • Add the chopped kale, cover and simmer for 4-5 mins.
  • If the sauce is too thick, loosen with a splash of water.
  • Season to taste with salt, pepper and sugar
Divide and Serve
4
  • Divide the gnocchi between bowls.
  • Scatter over the cheese and toasted hazelnuts