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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
