Creamy kale gnocchi

Name: Creamy kale gnocchi
Total time: 25 min
Yield: 2
Ingredients: 1 clove of garlic; 1 sprig of fresh rosemary; olive oil; ½ a dried red chilli; 1 x 400 g tin of cannellini beans; 40 g breadcrumbs; 350 g gnocchi; 30 g créme fraîche; 150 g baby kale; 20 g Parmesan cheese; 1 lemon; extra virgin olive oil; 60 g mixed salad

WITH CRISPY BREADCRUMB SPRINKLE

“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! ”

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Kale

Nutrition per serving

Calories 897 45%
Fat 33.5g 48%
Saturates 9.6g 48%
Sugars 6.4g 7%
Salt 3.0g 50%
Protein 29.2g 58%
Carbs 123.3g 47%
Fibre 16.6g -

Of an adult's reference intake

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Ingredients

1 clove of garlic
1 sprig of fresh rosemary
olive oil
½ a dried red chilli
1 x 400 g tin of cannellini beans
40 g breadcrumbs
350 g gnocchi
30 g créme fraîche
150 g baby kale
20 g Parmesan cheese
1 lemon
extra virgin olive oil
60 g mixed salad

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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.