Gnoc­chi with kale and dol­celatte

Olive - - Contents -


gnoc­chi 1 large pack (around 400g) kale 150g, chopped and woody stems dis­carded dol­celatte 100g, chopped into chunks half-fat crème fraîche 200ml green salad to serve

Cook the gnoc­chi in boil­ing salted wa­ter fol­low­ing the pack in­struc­tions. Scoop out with a slot­ted spoon into a sieve then use the same wa­ter to cook the kale for 5 min­utes. Drain well in a colan­der then tip the kale back into the empty pan and stir in the cheese and crème fraîche. Toss through the gnoc­chi, then tip ev­ery­thing into a small bak­ing dish. Grill un­til bub­bling and golden, and eat with the green salad. PER SERV­ING 651 KCALS FAT 33.8G SATURATES 21.5G CARBS 65G SUG­ARS 3.2G FI­BRE 4G PRO­TEIN 19.6G SALT 2.8G

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