Kale gnocchi with balsamic tomatoes

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

1. Pre-heat the oven to 220C.

2. 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.

3. To make the gnocchi, place all the ingredients in a bowl and mix to combine - the mixture should be a little sticky.

4. 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.

5. 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.

6. Serve immediately ladled into bowls, and topped with extra Parmesan and basil leaves.