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Kale and gnocchi parmesan bake

• Amanda James

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Serves 3-4

Easy

Total time: 1 hr

A star rating of 5 out of 5.3 ratingsRate

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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

Vegetarian

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Try this vegetarian gnocchi bake, then check out more of our gnocchi recipes such as our tomato gnocchi, courgette gnocchi, sausage gnocchi, meatball and gnocchi bake and healthy gnocchi.

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal616
• fat28.3g
• saturates13.6g
• carbs58.8g
• sugars12g
• fibre7.8g
• protein27.7g
• salt3.1g

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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.

Check out our best gnocchi recipes...

Authors

Amanda James

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A star rating of 5 out of 5.3 ratings

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