Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Kale and gnocchi parmesan bake
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
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
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.
