Very Green Gnocchi

time 20mins
serves 2
difficulty Easy

A very green gnocchi dish, topped with spicy italian peppers to really make it pop. This ia great dish to use up any extra bits you might have in the frige, and it's so green it's practically a health food, because that's how that works...


  • 100grams of cavelo nero
  • 250grams of gnocchi
  • 500ml of chicken or veg stock
  • 1 garlic clove
  • 3 spring onions
  • Olive oil
  • Parmesan
  • Peperoncino
  • 📖Method

  • Bring a pan 500ml of chicken stock or veg stock to the boil then lower to a simmer.
  • Roughly chop the cavelo nero and add to the stock. Cook for around 3 minutes.
  • Add a peeled garlic clove and three chopped spring onions to the stock.
  • Cook for an additional 1-2 minutes.
  • Fish everything out of the stock and transfer to a blender, with about half a ladel of the stock.
  • Keep the stock on the heat.
  • Add 3 good glugs of olive oil and blitz until smooth, if it looks like it needs more liquid add some more stock.
  • Remove from the blender and pour into a cold pan.
  • Add gnocchi to the stock you used for the cavelo nero and cook until it floats to the top.
  • Whilst the gnocchi is cooking put the green sauce on a low heat.
  • Once the gnocchi is cooked, add it to the pan with the sauce and continue to cook on a low heat whilst the sauce thickens.
  • To serve, top with a drizzle of olive oil, parmesan & spicy italian peppers (Peperoncino), the brand we use is Pasquale’s Peppers and they're fab.