This exciting dish combines gnocchi, kale and anchovies with grated cheese and crème fraîche.
SERVES 4
● 2 packets of gnocchi
● 1 tbsp of butter
● 1 tbsp of extra virgin olive oil
● 1 x 60g (2oz) can of anchovies in olive oil
● 2 small shallots, finely sliced
● 50g (1¾oz) button mushrooms, thinly sliced
● 2 big handfuls of kale leaves
● 90 ml (3fl oz) of organic chicken stock
● 90g (3oz) Parmigiana cheese, grated, plus
more to serve
● 3 tbsp of crème fraîche
● ½ lemon juice and zest of
● A small bunch of parsley, chopped
● Salt and freshly ground black pepper to taste
METHOD
1. Poach the gnocchi for 3-4 minutes until they float to the surface of the water, then remove with a slotted spoon. Set aside.
2. Meanwhile trim the stems off the kale and finely slice the leaves.
3. Heat up a large pan over medium-high heat, then add the butter. Once the butter is golden brown, add the gnocchi and fry them until nicely browned on both sides. Transfer to a plate.
4. Add 1 tbsp of extra virgin olive oil in the pan along with the anchovy fillets; heat them through for a few minutes.
5. Next add the sliced shallots and mushrooms, season with ground black pepper. Cook for 5 minutes until the shallots have softened. Add the sliced kale leaves, and cook until wilted.
6. Now add the chicken stock, and cook for a further 5 minutes.
7. Stir the grated cheese and crème fraîche into the pan.
8. Finally, add the gnocchi and toss to combine. Cook over high heat for a few more minutes to reduce the sauce.
9. Serve immediately.