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

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

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

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.