Experience a burst of vibrant flavour with this super-green gnocchi, where nutrient-rich kale and peas are transformed into a luscious sauce. This fibre-packed, one-pan wonder is so easy to prepare, it'll become your go-to for a quick and healthy meal that tastes incredibly indulgent.
finely chopped
crushed
roughly chopped
defrosted
zested
roughly torn
roughly chopped
roughly chopped
finely grated
to serve
Finely chop the red onion. Crush the garlic cloves. Roughly chop the cavolo nero.
Heat a large, dry frying pan over a medium heat. Add the gnocchi and fry for 5 to 6 minutes until golden and crisp. Remove the gnocchi to a bowl and set aside.
For the garlic breadcrumbs, put the sourdough, flat-leaf parsley, coriander, and 3 crushed garlic cloves in a food processor. Pulse until coarse crumbs form.
Heat half of the extra virgin olive oil in the same frying pan over a medium heat. Add the breadcrumbs and toast for 6 to 8 minutes until golden all over. Transfer the toasted breadcrumbs to a bowl, stir in the parmesan, and season to taste.
In the same pan, add the remaining extra virgin olive oil and cook the chopped red onion until soft and lightly browned, about 8 to 10 minutes. Add the 4 crushed garlic cloves and cook for 1 minute more until fragrant.
Mix in the cavolo nero, defrosted petit pois, and 350ml water into the pan. Season well, cover, and cook over a medium-high heat for 10 to 15 minutes until the cavolo nero is softened and tender.
Transfer the cooked cavolo nero and pea mixture to a blender along with the lemon zest. Blitz until smooth. Stir the blended sauce into the bowl with the cooked gnocchi and season to taste.
Sprinkle the garlic breadcrumbs over the gnocchi and serve immediately, either on its own or with a side salad.
For an extra depth of flavour, roast the garlic cloves before crushing them for the breadcrumbs.
If you don't have a food processor, you can finely chop the sourdough by hand and toast it in the pan.
Leftover garlic breadcrumbs can be stored in an airtight container for up to 3 days and used to top other dishes.