Print Recipe

Cheesy Roasted Kale Gnocchi with Spicy Tomato Sauce

Our flavoursome roasted kale gnocchi will warm you up from the inside out, perfect for those cool Autumn nights.


  • 2 tbsp extra virgin olive oil
  • 2 brown onions, finely diced
  • 4 clove garlic, crushed
  • 2.9kgs SPC Chunky Crushed Tomatoes
  • 3 long red chilli, sliced
  • 1 ltr vegetable stock
  • 300g kale, chopped
  • 500g mozzarella cheese, torn or grated
  • 3kg potato gnocchi
  • 200g parmesan, finely grated
  • 1 bunch of Basil leaves to serve
  • ½ cup toasted pine nuts to garnish


  • Preheat oven 160C.
  • Heat oil in a medium saucepan over medium heat and cook onion for 7 minutes
  • Add garlic and cook for 2 minutes
  • Add SPC Chunky Crushed Tomatoes, red chilli, vegetable stock and bring to a simmer. Cook, partly covered, for 30 minutes.
  • Meanwhile, place kale on a baking paper lined tray and cook for 15 minutes, tossing half way.
  • To the sauce, add mozzarella and stir through. Season to taste.
  • Cook the gnocchi in boiling salted water following the pack instructions.
  • Scoop out gnocchi with a slotted spoon into sauce and toss through.
  • Add roasted kale and parmesan. Fold through.
  • Garnish with basil leaves and pine nuts.
Cheesy Roasted Kale Gnocchi with Spicy Tomato Sauce

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!