Gnocchi and Pan-fried Kale
in creamy tomato sauce4.0(31)
Calories
:Â
680 kcalProtein
:Â
20.9g proteinDifficulty
:Â
EasyVeggie
Quick
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Hazelnuts
- Mustard
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Peanut
- Sesame
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
400 grams
Gnocchi
(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)
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
10 grams
Hazelnuts
(Contains: Cereals containing gluten, Peanut, Sesame, May contain traces of allergens, Hazelnuts)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)2845 kJ
Energy (kcal)680 kcal
Fat22.9 g
of which saturates10.4 g
Carbohydrate94.3 g
of which sugars14.7 g
Dietary Fiber3.6 g
Protein20.9 g
Salt6.3 g
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 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.
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.
4
- Divide the gnocchi between bowls.
- Scatter over the cheese and toasted hazelnuts.
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