Super-green gnocchi with garlic breadcrumbs

Purée kale and peas into a sauce that pairs beautifully with gnocchi. Packed full of fibre and nutrients, the dish is made in one pan and easy to prepare

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 479
fat 12g
saturates 5g
carbs 61g
sugars 0g
fibre 14g
protein 24g
salt 0.75g

Ingredients

500g fresh gnocchi
1 red onion , finely chopped
4 garlic cloves , crushed
200g cavolo nero , roughly chopped
320g frozen petit pois , defrosted
1 lemon , zested
salad , to serve
3-4 slices seeded wholemeal sourdough (about 180g), roughly torn
25g flat-leaf parsley , roughly chopped
25g coriander , roughly chopped
3 garlic cloves , crushed
1 tbsp olive oil
80g parmesan or vegetarian alternative, finely grated

Method

Heat a large, dry frying pan over a medium heat and fry the gnocchi for 5-6 mins until golden and crisp. Remove to a bowl.
Meanwhile, for the breadcrumbs, put the bread, herbs and garlic in a food processor and pulse to coarse crumbs. Heat half the oil in the pan over a medium heat and toast the breadcrumbs for 6-8 mins until golden all over. Transfer to a bowl, stir in the parmesan and season.
Cook the onion in the same pan with the remaining oil until soft and lightly browned, about 8-10 mins. Add the garlic and cook for 1 min more until fragrant. Mix in the cavolo nero, peas and 350ml water, season well, cover and cook over a medium-high heat for 10-15 mins until softened and tender. Transfer to a blender with the lemon zest and blitz until smooth. Stir the sauce into the bowl with the gnocchi and season to taste.
Sprinkle over the breadcrumbs and serve immediately, either on its own or with a side salad.