Kale gnocchi with balsamic tomatoes
Shared on the Growers' Sheet 24th September 2021, with the original source cited as The Times
Serves - unsure - maybe 4?
Vegetarian (depending on cheese), gluten free possible
Ingredients
For the sauce:
3 x 400g tins cherry tomatoes (or the equivalent fresh)
2 tbsp balsamic vinegar
4 garlic cloves
2 stalks basil
500ml stock
salt & pepper
1 tbsp olive oil
For the gnocchi:
120g kales leaves, finely shredded, blanched & drained
2 tsp lemon zest
80 g Parmesan, grated
480g ricotta
2 tbsp parsley, chopped
100g brown rice flour, sifted, plus extra for dusting
salt & pepper
Parmesan & basil leaves to serve
Directions
Pre-heat the oven to 220C.
In a deep-sided baking dish (or Dutch oven), put all the sauce ingredients except the oil. Cover and roast for 20 mins, until the sauce is simmering.
To make the gnocchi, place all the ingredients in a bowl and mix to combine - the mixture should be a little sticky.
Divide the gnocchi into 4 pieces and shape each into a 30cm log. Divide each log into 4 pieces, gently pressing into shape and setting aside.
Add the gnocchi to the simmering tomatoes, drizzle with the oil and bake, uncovered, for a further 15 mins, or until the gnocchi are cooked through.
Serve immediately ladled into bowls, and topped with extra Parmesan and basil leaves.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)