Kale and ricotta gnocchi
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Kale and ricotta gnocchi
Feed a family with this satisfying meat-free main - ideal for when you need dinner on the table fast
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
448Kcal
Fat
19gr
Saturates
7gr
Carbs
47gr
Sugars
7gr
Fibre
8gr
Protein
17gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 large leeks, sliced
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 275g cherry tomatoes, or baby plum tomatoes, halved
- 1 x 200g pack shredded kale
- 1 x 500g pack fresh gnocchi
- 1 x 250g tub ricotta
- grated zest and juice of ½ lemon
- 30g Parmesan or vegetarian alternative, grated finely
Step by step
- Cook the leeks in 1½ tablespoons of olive oil in a large, deep lidded pan for 3-4 minutes until soft, adding seasoning and a splash of water, then tip out onto a plate. Meanwhile, preheat the grill, and bring a large pan of salted water to the boil.
- Add another 1 tablespoon of olive oil to the pan with the garlic and tomatoes and cook for 1 minute. Pile in the kale, add some seasoning and a good splash of water and cook for 3-4 minutes until it has wilted, stirring once or twice, then remove from the heat and add the leeks back to the pan.
- Tip the gnocchi into the pan of water and cook for 2 minutes. When they are ready, they will float to the surface. Meanwhile, mash the ricotta with the lemon zest and juice, 20g of Parmesan and seasoning to taste.
- Drain the gnocchi, then combine with the kale and tomatoes and tip it all into a large ovenproof dish. Dollop on the ricotta mixture randomly, making sure that bits of kale stay exposed. Drizzle with 1⁄2 tablespoon of oil and scatter with the rest of the Parmesan. Pop under the grill for 5 minutes or until the top is golden and you have some nice crispy bits forming.
