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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.

Ingredients:

  • 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

Method:

  • 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

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