Ingredients

• Ingredients 1 x packet of gnocchi (I use Ocado’s own) 1/2 packet of kale 1 x red or yellow pepper Generous handful of Kalamata olives, mashed, stoned and ripped in half 8-10 baby plum tomatoes A generous tablespoon of nut-free pesto – I use Zest with coriander Olive oil Cracked black pepper Cracked sea salt Optional: Roasted chickpeas Spring onion (See serving suggestion below)

Preparation

• Preparation Serves 2 Method Put a frying pan on a medium heat and add a generous splash of olive oil Pour in half the packet of gnocchi Add pepper and salt and stir – keep stirring every now and then as prepare the veg Chuck the kale in a colander and wash thoroughly. Set aside Chop up the pepper into bite sized squares Quarter your tomatoes Squash each olive with the back of your knife to pop out the stone, rip in half Pour kale onto board with rest of veg and assess the frying gnocchi – if the gnocchi is starting to turn a light gold colour, turn down the heat and fill the kettle up with water Pour boiling water into a saucepan, on a medium/high heat and throw in the remaining gnocchi When each of the gnocchi have floated to the surface (after a couple of minutes) turn down the heat and pour into the colander to drain In the same pan, on a low heat, put a generous dollop of pesto Add the peppers, tomatoes and olives and mix together Check that your fried gnocchi is nearly done – you want it golden in colour, with a crunchy outside and a soft middle. Try if you are unsure Add the boiled gnocchi to your pesto mix and then add the kale, stirring as you go When the kale is starting to wilt and darken in colour, turn off the heat on both pans Serves immediately onto warmed plates, with the pesto-covered gnocchi in the centre and some crunchy fried gnocchi round the edges Add a little cracked pepper on top TIP: Leave some for seconds as it is very moreish, but the gnocchi is more filling than you imagine. Best enjoyed with a cool glass of vino! Serving suggestion: Top with roasted chickpeas and spring onion for an extra twist (second image). Chickpeas are so easy to roast: drain and rinse a can of chickpeas in cold water, pour onto a clean tea towel and dry off as much of the moisture as possible, pour into a bowl, add a splash of olive oil and a half a teaspoon of each of the following: cayenne pepper, oregano, celery salt and garlic granules (this is my favourite mix, but you can experiment with any flavours you like really), and mix well, pour onto a baking sheet and roast for 20 minutes at about 220, and then leave for 5 minutes or so to cool.