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Gnocchi and Crispy Kale

Gnocchi and Crispy Kale

in creamy tomato sauce

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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:

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)

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

Crisp the Kale

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.

Fry the Gnocchi

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.

Sauce It Up

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.

Divide and Serve

4

Divide the gnocchi between bowls.
Top with the crispy kale.
Scatter over the cheese and toasted hazelnuts.

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