Gnocchi Two Ways
GNOCCHI TWO WAYS
By Clea Grady of Veganuary
A fast and tasty weekday meal that could probably be served at a summer dinner party as well. Cooking the gnocchi two ways gives the dish more texture and crunch.
Ingredients:
1 packet of gnocchi
1/2 packet of kale
1 red or yellow pepper
Generous handful of Kalamata olives, mashed, stoned and ripped in half
8-10 baby plum tomatoes
A generous tablespoon of nut-free pesto
Olive oil
Cracked black pepper
Cracked sea salt
Optional:
Roasted chickpeas
Spring onion
Instructions:
Put a frying pan on a medium heat and add a generous splash of olive oil.
Pour in half the packet of gnocchi.
Add pepper and salt and stir.
Chuck the kale in a colander and wash thoroughly. Set aside.
Chop up the pepper into bite sized squares.
Quarter the tomatoes.
Squash each olive with the back of your knife to pop out the stone, rip in half.
Pour kale onto board with rest of the veggies and assess the frying gnocchi – if the gnocchi is starting to turn a light gold colour, turn down the heat and fill the kettle up with water.
Pour boiling water into a saucepan, on a medium/high heat and throw in the remaining gnocchi.
When each of the gnocchi have floated to the surface (after a couple of minutes) turn down the heat and pour into the colander to drain.
In the same pan, on a low heat, put a generous dollop of pesto.
Add the peppers, tomatoes and olives and mix together.
Check that your fried gnocchi is nearly done – you want it golden in colour, with a crunchy outside and a soft middle. Try if you are unsure.
Add the boiled gnocchi to your pesto mix and then add the kale, stirring as you go.
When the kale is starting to wilt and darken in colour, turn off the heat on both pans.
Serves immediately onto warmed plates, with the pesto-covered gnocchi in the center and some crunchy fried gnocchi around the edges.
Add a little cracked pepper on top.
Best enjoyed with salad and a cool glass of vino!
Makes 2 Servings