KALE GNOCCHI

To get a crispy gnocchi, once boiled, spray a small pan with olive oil and fry gnocchi on all sides until golden. Gnocchi can be frozen once cooked.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and spray a baking dish with olive oil.

Step 2

Heat a deep frypan over medium heat and add 1 tablespoon of olive oil. Add garlic, red chilli and brown onion to the pan and cook for 3 to 4 minutes, or until onion begins to soften.

Step 3

Add broccoli, kale, cherry tomatoes and eggplant to the pan and cook for another 5 minutes, allowing the kale to wilt and the cherry tomatoes to soften. Season with salt, pepper and basil.

Step 4

Meanwhile, prepare gnocchi according to packet instructions. Reserve a quarter of a cup of the gnocchi water.

Step 5

Once the gnocchi is cooked, combine with the vegetables and toss. Add pesto, pasta water and half of the Parmesan cheese. Toss to combine, it should look silky.

Step 6

Place the mixture in a baking dish and sprinkle with remaining Parmesan cheese and breadcrumbs.

Step 7

Cook in the oven for 10 minutes or until the breadcrumbs are a light golden colour.