Creamy kale gnocchi
WITH CRISPY BREADCRUMB SPRINKLE
25 mins
Not Too Tricky
serves 2
About the recipe
This is proper comfort food with a few clever twists. Mashing up cannellini beans with the gnocchi cooking water makes a super-creamy sauce that’s also rich in protein. Then, topping it off with a final flourish of crunchy herby breadcrumbs elevates this humble plateful into something really special that you can have on the table in under half an hour. Happy days!
Ingredients
1 clove of garlic
1 sprig of fresh rosemary
olive oil
½ a dried red chilli
1 x 400g tin of cannellini beans
40g breadcrumbs
350g gnocchi
30g créme fraîche
150g baby kale
20g Parmesan cheese
1 lemon
extra virgin olive oil
60g mixed salad
Method
- Fill a deep pot with salted water and bring to the boil.
- Peel and finely chop the garlic. Pick and finely chop the rosemary.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
- Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
- Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
- Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
- Drain, reserving a mugful of cooking water, then add to the sauce. Fold together, loosening with cooking water. The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi. Season well.
- Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
- Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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