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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.


  • 1 tbsp extra virgin olive oil
  • 1/2 brown onion, finely diced
  • 1 clove garlic, crushed
  • 400g Ardmona Rich and Thick Mixed Herbs Tomatoes
  • 1 long red chilli, sliced
  • 1 cup vegetable stock
  • 140g kale, chopped
  • 125g mozzarella cheese, torn or grated
  • 500g potato gnocchi
  • 1/4 cup parmesan, finely grated
  • Basil leaves to serve


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

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