Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Super-green gnocchi with garlic breadcrumbs
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 500g fresh gnocchi
- 1 red onionfinely chopped
- 4 garlic clovescrushed
- 200g cavolo neroroughly chopped
- 320g frozen petit poisdefrosted
- 1 lemonzested
- saladto serve
For the garlic breadcrumbs
- 3-4 slices seeded wholemeal sourdough(about 180g), roughly torn
- 25g flat-leaf parsleyroughly chopped
- 25g corianderroughly chopped
- 3 garlic clovescrushed
- 1 tbsp olive oil
- 80g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving
- kcal479
- fat12g
- saturates5g
- carbs61g
- sugars9g
- fibre14g
- protein24ghigh
- salt0.75g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Sprinkle over the breadcrumbs and serve immediately, either on its own or with a side salad.
