Gnocchi Two Ways

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.

Ingredients:

  • 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

Optional:

  • Roasted chickpeas

  • Spring onion

Instructions:

  • 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

Brian Katemangnocchi, kale