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Super-green gnocchi with garlic breadcrumbs

Super-green gnocchi with garlic breadcrumbs served in a baking dish

Super-green gnocchi with garlic breadcrumbs

Name: Super-green gnocchi with garlic breadcrumbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500g fresh gnocchi; 1 red onion finely chopped; 4 garlic cloves crushed; 200g cavolo nero roughly chopped; 320g frozen petit pois defrosted; 1 lemon zested; salad to serve; 3-4 slices seeded wholemeal sourdough (about 180g), roughly torn; 25g flat-leaf parsley roughly chopped; 25g coriander roughly chopped; 3 garlic cloves crushed; 1 tbsp olive oil; 80g parmesan or vegetarian alternative, finely grated

Dr Chintal Patel

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3 out of 5.19 ratingsRate

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Purée kale and peas into a sauce that pairs beautifully with gnocchi. Packed full of fibre and nutrients, the dish is made in one pan and easy to prepare

Healthy

High-fibre

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g fresh gnocchi
1 red onion

finely chopped
4 garlic cloves

crushed
200g cavolo nero

roughly chopped
320g frozen petit pois

defrosted
1 lemon

zested
salad

to serve

For the garlic breadcrumbs

3-4 slices seeded wholemeal sourdough

(about 180g), roughly torn
25g flat-leaf parsley

roughly chopped
25g coriander

roughly chopped
3 garlic cloves

crushed
1 tbsp olive oil
80g parmesan

or vegetarian alternative, finely grated

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Nutrition: Per serving

kcal479
fat12g
saturates5g
carbs61g
sugars9g
fibre14g
protein24g

high
salt0.75g

Method

step 1

Heat a large, dry frying pan over a medium heat and fry the gnocchi for 5-6 mins until golden and crisp. Remove to a bowl.
step 2

Meanwhile, for the breadcrumbs, put the bread, herbs and garlic in a food processor and pulse to coarse crumbs. Heat half the oil in the pan over a medium heat and toast the breadcrumbs for 6-8 mins until golden all over. Transfer to a bowl, stir in the parmesan and season.
step 3

Cook the onion in the same pan with the remaining oil until soft and lightly browned, about 8-10 mins. Add the garlic and cook for 1 min more until fragrant. Mix in the cavolo nero, peas and 350ml water, season well, cover and cook over a medium-high heat for 10-15 mins until softened and tender. Transfer to a blender with the lemon zest and blitz until smooth. Stir the sauce into the bowl with the gnocchi and season to taste.
step 4

Sprinkle over the breadcrumbs and serve immediately, either on its own or with a side salad.

Recipe from Good Food magazine, June 2025

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A star rating of 3 out of 5.19 ratings

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