Roasted kale and cheese gnocchi with chilli tomato sauce

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  •  3 x 400g cans cherry tomatoes
  • 1 long red chilli, sliced
  • ¼ cup (60ml) vincotto
  • 2 cups (500ml) vegetable stock
  • 2 cloves garlic, crushed
  • sea salt and cracked black pepper]
  • 1 tablespoon extra virgin olive oil
  • finely grated parmesan, to serve
  • basil leaves, to serve

kale and cheese gnocchi

  • 3 cups (100g) shredded kale
  • 1 cup (80g) finely grated parmesan
  • 2 cups (400g) ricotta
  • ½ cup (50g) grated mozzarella
  • ⅔ cup (100g) plain (all-purpose) flour, sifted, plus extra for dusting

If you fancy making smoothies with kale check out our Green Smoothies post

Recipe Source

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