This creamy cavolo nero gnocchi is the perfect solution for those busy evenings when you want something both nourishing and delicious but lack time and energy. Hearty and quick to prepare, it’s also packed with six plants, making it the perfect dish to support the diversity of your gut bacteria.
Serves: 4
Time: 10 minutes
Ingredients
4 cloves garlic, peeled1 pack cavolo nero, (about 200g / 3.5 oz) stems removed & sliced
2 packs gnocchi, (about 1kg / 2 lb)
250g / 1 ½ / 5 oz frozen peas
5 tablespoons olive oil
2 handfuls of pine nuts, (about 100g / ¾ cup /3.5 oz)
½ lemon, zested & juiced
1 pack silken tofu, (about 300g / 10.5 oz)
2 handfuls of rocket (about 100g / 3.5 oz)
Pinch of chilli flakes, (optional)
Pinch of flaky sea salt & black pepper
Method
Bring a large saucepan of salted water to the boil, add the garlic along with the cavolo nero; cook for 1–2 minutes until wilted. Using a pair of tongs or a slotted spoon, remove from the pan shaking off any excess water as you go, and transfer to a high-speed blender.
Bring the water in the pan back to the boil then pour the gnocchi and peas; cook for 1–2 minutes until just cooked. Drain, return to the pan and set aside.
To make the sauce, add the olive oil, pine nuts, lemon zest, lemon juice, tofu and a pinch of salt to the blender; blitz until silky smooth. Pour the sauce into the pan and toss together until combined.
To serve, divide the gnocchi between bowls and scatter over the rocket, chilli flakes (if using), a pinch of salt and plenty of black pepper.
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