Crispy Cauliflower Gnocchi With Puttanesca Sauce, Crispy Kale & Fresh Parsley
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a wide frying pan, a roasting tray and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Strip the leaves from theĀ kaleĀ by pulling them down and away from the stalk. Roughly chop the leaves, place in your roasting tray, then toss in olive oil and season well with salt and pepper. Roast for 10 minutes or until crispy. Oven heats vary, so check half way through cooking to ensure it isn't burning.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of olive oil. Once hot add theĀ cauliflowerĀ gnocchiĀ and fry for about 5 minutes or until golden brown on the outside and soft on the inside. NB: do not boil the gnocchi as they will fall apart and go soggy - this gluten free gnocchi is designed to be fried.
STEP 4
Pour theĀ puttanesca sauceĀ over the gnocchi and stir to heat through, around 2-3 minutes. Meanwhile finely chop the parsley.
STEP 5
Divide theĀ gnocchiĀ inĀ puttanesca sauceĀ between serving bowls, scatter over theĀ parsleyĀ and serve the crispyĀ kaleĀ on the side. Enjoy!
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Crispy Cauliflower Gnocchi With Puttanesca Sauce, Crispy Kale & Fresh Parsley
Crispy Cauliflower Gnocchi With Puttanesca Sauce, Crispy Kale & Fresh Parsley
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a wide frying pan, a roasting tray and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Strip the leaves from theĀ kaleĀ by pulling them down and away from the stalk. Roughly chop the leaves, place in your roasting tray, then toss in olive oil and season well with salt and pepper. Roast for 10 minutes or until crispy. Oven heats vary, so check half way through cooking to ensure it isn't burning.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of olive oil. Once hot add theĀ cauliflowerĀ gnocchiĀ and fry for about 5 minutes or until golden brown on the outside and soft on the inside. NB: do not boil the gnocchi as they will fall apart and go soggy - this gluten free gnocchi is designed to be fried.
STEP 4
Pour theĀ puttanesca sauceĀ over the gnocchi and stir to heat through, around 2-3 minutes. Meanwhile finely chop the parsley.
STEP 5
Divide theĀ gnocchiĀ inĀ puttanesca sauceĀ between serving bowls, scatter over theĀ parsleyĀ and serve the crispyĀ kaleĀ on the side. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a wide frying pan, a roasting tray and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Strip the leaves from theĀ kaleĀ by pulling them down and away from the stalk. Roughly chop the leaves, place in your roasting tray, then toss in olive oil and season well with salt and pepper. Roast for 10 minutes or until crispy. Oven heats vary, so check half way through cooking to ensure it isn't burning.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of olive oil. Once hot add theĀ cauliflowerĀ gnocchiĀ and fry for about 5 minutes or until golden brown on the outside and soft on the inside. NB: do not boil the gnocchi as they will fall apart and go soggy - this gluten free gnocchi is designed to be fried.
STEP 4
Pour theĀ puttanesca sauceĀ over the gnocchi and stir to heat through, around 2-3 minutes. Meanwhile finely chop the parsley.
STEP 5
Divide theĀ gnocchiĀ inĀ puttanesca sauceĀ between serving bowls, scatter over theĀ parsleyĀ and serve the crispyĀ kaleĀ on the side. Enjoy!
