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