Gnocchi and Pan-fried Kale with Chicken
in creamy tomato sauce- 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
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
260 grams
Diced Irish Chicken Breast
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
Utensils
Cooking steps
- 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.
- 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.
NOTE: Adding chicken? Add to the pan along with the gnocchi then follow the recipe as written.
- 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 the gnocchi between bowls.
- Scatter over the cheese and toasted hazelnuts.
