GNOCCHI TWO WAYS
By Clea Grady of Veganuary
A fast and tasty weekday meal that could probably be served at a summer dinner party as well. Cooking the gnocchi two ways gives the dish more texture and crunch.
- 1 packet of gnocchi
- 1/2 packet of kale
- 1 red or yellow pepper
- Generous handful of Kalamata olives, mashed, stoned and ripped in half
- 8-10 baby plum tomatoes
- A generous tablespoon of nut-free pesto
- Olive oil
- Cracked black pepper
- Cracked sea salt
- Roasted chickpeas
- Spring onion
- Put a frying pan on a medium heat and add a generous splash of olive oil.
- Pour in half the packet of gnocchi.
- Add pepper and salt and stir.
- Chuck the kale in a colander and wash thoroughly. Set aside.
- Chop up the pepper into bite sized squares.
- Quarter the tomatoes.
- Squash each olive with the back of your knife to pop out the stone, rip in half.
- Pour kale onto board with rest of the veggies and assess the frying gnocchi – if the gnocchi is starting to turn a light gold colour, turn down the heat and fill the kettle up with water.
- Pour boiling water into a saucepan, on a medium/high heat and throw in the remaining gnocchi.
- When each of the gnocchi have floated to the surface (after a couple of minutes) turn down the heat and pour into the colander to drain.
- In the same pan, on a low heat, put a generous dollop of pesto.
- Add the peppers, tomatoes and olives and mix together.
- Check that your fried gnocchi is nearly done – you want it golden in colour, with a crunchy outside and a soft middle. Try if you are unsure.
- Add the boiled gnocchi to your pesto mix and then add the kale, stirring as you go.
- When the kale is starting to wilt and darken in colour, turn off the heat on both pans.
- Serves immediately onto warmed plates, with the pesto-covered gnocchi in the center and some crunchy fried gnocchi around the edges.
- Add a little cracked pepper on top.
- Best enjoyed with salad and a cool glass of vino!
Makes 2 Servings