Creamy Gochujang Gnocchi with Cavolo Nero
INGREDIENTS
- 1 pack La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
- 1 Shallot
- 100 g Cavolo nero
- 2 Garlic cloves
- 50 g Unsalted butter
- 1 tbsp Tomato purée
- 1 tbsp Gochujang
- 100 ml Double cream
- 50 g Parmesan cheese
- 1.2 Lime
- Olive oil
METHOD
- 1. Prep the veg:
◯ Thinly dice the shallot.
◯ Remove the Cavolo Nero leaves from their stalks and finely chop.
◯ Thinly slice the garlic.
2. Crisp the gnocchi:
◯ Heat a frying pan with butter or a drizzle of olive oil.
◯ Add the gnocchi and pan-fry for at least 5 minutes, until golden and crispy.
◯ Tip onto a plate and set aside.
3. Start the sauce:
◯ Return the frying pan to medium heat.
◯ Fry the shallot and garlic for 2–4 minutes, until softened.
4. Add flavour and greens:
◯ Stir in the tomato purée and gochujang until well combined.
◯ Add the chopped Cavolo Nero and a splash of water.
◯ Cover with a lid and cook for 3–4 minutes, until softened and vibrant green.
5. Finish the sauce and bring it together:
◯ Remove the lid and let the sauce cook for a few more minutes to thicken.
◯ Stir in the cream.
◯ Add the gnocchi back into the pan along with half the Parmesan.
◯ Season to taste with lime juice, salt, sugar and black pepper.
6. Serve and garnish:
◯ Divide between bowls.
◯ Top with the remaining Parmesan.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
- 1 Shallot
- 100 g Cavolo nero
- 2 Garlic cloves
- 50 g Unsalted butter
- 1 tbsp Tomato purée
- 1 tbsp Gochujang
- 100 ml Double cream
- 50 g Parmesan cheese
- 1.2 Lime
- - Olive oil
METHOD
- 1. Prep the veg:
◯ Thinly dice the shallot.
◯ Remove the Cavolo Nero leaves from their stalks and finely chop.
◯ Thinly slice the garlic.
2. Crisp the gnocchi:
◯ Heat a frying pan with butter or a drizzle of olive oil.
◯ Add the gnocchi and pan-fry for at least 5 minutes, until golden and crispy.
◯ Tip onto a plate and set aside.
3. Start the sauce:
◯ Return the frying pan to medium heat.
◯ Fry the shallot and garlic for 2–4 minutes, until softened.
4. Add flavour and greens:
◯ Stir in the tomato purée and gochujang until well combined.
◯ Add the chopped Cavolo Nero and a splash of water.
◯ Cover with a lid and cook for 3–4 minutes, until softened and vibrant green.
5. Finish the sauce and bring it together:
◯ Remove the lid and let the sauce cook for a few more minutes to thicken.
◯ Stir in the cream.
◯ Add the gnocchi back into the pan along with half the Parmesan.
◯ Season to taste with lime juice, salt, sugar and black pepper.
6. Serve and garnish:
◯ Divide between bowls.
◯ Top with the remaining Parmesan.