Name: Kale and gnocchi parmesan bake
Total time: 1 h
Yield: Serves 3-4
Cuisine: Italian
Ingredients: 250g kale stalks removed; 2 tbsp olive oil; 1 tsp dried chilli flakes; 500g gnocchi; 50g parmesan (or veggie alternative) finely grated; 250g ball mozzarella torn into chunks; 50g fresh breadcrumbs; 1 tbsp olive oil; 1 onion finely chopped; 2 cloves garlic crushed; 2 x 400g tins plum tomatoes; 1 tbsp balsamic vinegar; oregano a few sprigs, leaves picked and chopped; 50g ricotta; a bunch basil roughly chopped

250g kale
stalks removed
2 tbsp olive oil
1 tsp dried chilli flakes
500g gnocchi
50g parmesan (or veggie alternative)
finely grated
250g ball mozzarella
torn into chunks
50g fresh breadcrumbs

TOMATO SAUCE

1 tbsp olive oil
1 onion
finely chopped
2 cloves garlic
crushed
2 x 400g tins plum tomatoes
1 tbsp balsamic vinegar
oregano
a few sprigs, leaves picked and chopped
50g ricotta
a bunch basil
roughly chopped

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. To make the sauce, add the olive oil, onion, and garlic to a pan over a medium heat, and cook for 5-10 minutes or until turning translucent. Add the plum tomatoes, balsamic vinegar, oregano and lots of seasoning, and simmer for 10 minutes.
step 2
Meanwhile, put the kale, olive oil, chilli flakes and seasoning in a bowl, and toss to coat. Spread out on a baking tray and roast for 10 minutes to crisp up.
step 3
Cook the gnocchi following pack instructions in a large pan of lightly salted boiling water then scoop out and drain.
step 4
Add the gnocchi to the tomato sauce and stir through the ricotta and half the chopped basil. Put a third of the tomato sauce and gnocchi in an ovenproof baking dish (approximately 28-30cm) followed by a sprinkling of parmesan, a few chunks of mozzarella and a third of the kale. Repeat two more times. Top with the breadcrumbs, the remaining basil and the rest of the parmesan.
step 5
Bake for 20 minutes until bubbling and browned.