Kale and gnocchi parmesan bake

Kale and gnocchi parmesan bake

  • serves 3-4
  • Easy

A clever way to transform shop-bought gnocchi. A simple, homemade tomato sauce is the base for this cheesy, kale-packed midweek dinner


Try this vegetarian gnocchi bake or check out our gnocchi ideas here.



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


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


  • 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.

Check out our best gnocchi recipes

Mushroom Gnocchi Recipe with Paprika Butter

Nutritional Information

  • Kcals 616
  • Fat 28.3g
  • Saturates 13.6g
  • Carbs 58.8g
  • Sugars 12g
  • Fibre 7.8g
  • Protein 27.7g
  • Salt 3.1g