Gnocchi with Roast Tomatoes, Herb Butter & Kale

Gnocchi with Roast Tomatoes, Herb Butter & Kale

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 40 min

This buttery gnocchi is a delicious way to use your cherry tomatoes. Roasting the ripe tomatoes brings out even more of their natural sweetness which pairs beautifully with the slight peppery flavour of the fresh kale. Bring the dish all together with the perfectly creamy sauce.

Gnocchi with Roast Tomatoes and Kale Ingredients:

500g gnocchi
300g cherry tomatoes
200g kale
4 cloves garlic
1 tablespoon ricotta
4 tablespoons creme fraiche
Oil
Salt and Pepper
For the herb butter:
40g softened butter
Handful of chopped herbs

 

Instructions

1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Wash the tomatoes and carefully smash two of the garlic cloves with the back of a knife
  • Mix the softened butter with the chopped herbs and put in the fridge to chill
  • Wash your greens and chop finely
  • Slice the other two garlic cloves into thin slivers

2. Put the tomatoes and smashed garlic cloves in a roasting tin with a little oil, salt, and pepper and roast for 30-35 minutes.

3. Take the butter out of the fridge and put in a pan over gentle heat. When it is bubbling, add in the sliced garlic and cook gently for 2-3 minutes. Then add in the chopped greens, season with salt and pepper and cook for 5-6 minutes until softened.

4. Stir in the ricotta and creme fraiche, then add the roast tomatoes.

5. Cook the gnocchi as per the instructions on the packet, drain and add to the pan.

6. Toss everything together and serve in warm serving bowls with grated parmesan on top.