Kale and gnocchi parmesan bake

Kale and gnocchi parmesan bake

  • serves 3-4
  • Easy

Our veggie gnocchi bake is 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, then check out more of our gnocchi recipes such as our tomato gnocchi, courgette gnocchi and healthy gnocchi.

Want to learn how to make gnocchi from scratch? Follow our easy homemade gnocchi recipe.



  • 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