Kale and ricotta gnocchi recipe
Looking for some midweek meal inspiration? This quick and easy kale and ricotta gnocchi recipe feeds a family of four in just 25 minutes, plus it's vegetarian.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Grill
- Grater
- Colander
- Baking dish
- Stockpot
- Lidded pan
- Plate
- Mixing bowl
- Fork
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Garlic press
- Stove
- Spoon
- Tongs
Ingredients
- 2 large leeks, sliced
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 275g cherry tomatoes, or baby plum tomatoes, halved
- 1 x 200g pack shredded kale
- 1 x 500g pack fresh gnocchi
- 1 x 250g tub ricotta
- grated zest and juice of ½ lemon
- 30g Parmesan or vegetarian alternative, grated finely
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