oven baked kale gnocchi
with balsamic tomatoes
- 3 x 400g (14 oz) cans cherry tomatoes
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, sliced
- 2 basil stalks
- 2 cups (500ml/17 fl oz) chicken or vegetable stock
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- finely grated parmesan and basil leaves, to serve
kale gnocchi
- 4 cups (120g/4 oz) finely shredded kale leaves, blanched, well drained
- 2 teaspoons finely grated lemon rind
- 1 cup (80g/2¾ oz) finely grated parmesan
- 2 cups (480g/1 lb) fresh ricotta
- 2 tablespoons finely chopped flat-leaf parsley leaves
- ⅔ cup (100g/3½ oz) brown rice flour, sifted, plus extra for dusting
- sea salt and cracked black pepper
- Preheat oven to 220°C (425°F).
- Place the tomatoes, balsamic, garlic, basil stalks, stock, salt and pepper in a large deep-sided roasting tray. Cover with aluminium foil and bake for 20 minutes or until the sauce is simmering.
- To make the gnocchi, place the kale, lemon rind, parmesan, ricotta, parsley, flour, salt and pepper in a large bowl and mix to combine (this mixture should be a little sticky).
- Divide the gnocchi mixture into 4 pieces and press out each on a lightly floured board into a 30cm (12 inch) log. Cut each log into 4cm (1½ inch) pieces, gently pressing into shape and set aside.
- Add the gnocchi to the simmering balsamic tomatoes, drizzle with the oil and bake, uncovered, for a further 15 minutes or until the gnocchi are cooked through.
- To serve, ladle gnocchi and tomatoes into bowls and sprinkle with parmesan and basil leaves. Serves 4–6
Photography: Con Poulos
© DONNA HAY GROUP
