Sophie Macfie’s saucy gnocchi bowl with crispy kale
Quick, tasty and protein-rich, thanks to the Puy lentils.
“There’s nothing like a bowl of soft, pillowy gnocchi to comfort you on a cold day,” says chef Sophie Macfie. “The protein content of this dish is increased considerably by the Puy lentils – I just use a pouch of ready-cooked as it’s easy and convenient on busy days.”
Saucy gnocchi bowl with crispy kale
Serves 3
Total time: 25 minutes
Ingredients:
2 handfuls of kale, roughly torn
3tbsp extra virgin olive oil, plus extra for drizzling
5 garlic cloves, minced
2 x 400g cans chopped tomatoes
Small handful of torn fresh basil leaves
500g gnocchi
250g cooked Puy lentils
4 heaped tbsp nutritional yeast
Sea salt and black pepper
For the cashew ‘Parm’
120g cashews
6tbsp nutritional yeast
½tsp salt
1tsp garlic powder
Note: Make sure you choose an egg-free gnocchi if vegan and go for the more high-end brands that use durum wheat semolina, as that’s generally a lot higher in protein.
Method:
1. Preheat the oven to 200°C fan/220°C.
2. First, make the crispy kale. Add the kale to a baking dish with a drizzle of olive oil and a pinch of salt. Massage well and bake for 10 minutes.
3. Meanwhile, get a saucepan of water on to boil for the gnocchi, then start the sauce. Coat the bottom of a pan with the extra virgin olive oil, heat gently, then add the garlic and fry on a low heat for 1–2 minutes until it starts smelling amazing. Don’t let it brown as this makes the sauce taste bitter.
4. Add the tomatoes, a big pinch of sea salt and the basil leaves. Stir well and leave to simmer. After 5 minutes, season to taste.
5. Cook the gnocchi in plenty of salted water according to the packet instructions.
6. To make the cashew ‘Parm’, blend all the ingredients together until you have a dry, crumb-like consistency, similar to grated Parmesan.
7. Once the gnocchi are cooked, drain and tip into the tomato sauce along with the Puy lentils. Stir in the nutritional yeast.
8. Serve immediately, topped with the crispy kale, cashew ‘Parm’ and some freshly cracked black pepper.
Protein per portion: 30g; fibre per portion 14g; plant points 9
Soph’s Plant Kitchen 30 in 30: 30g of protein, 30 minutes or less by Sophie Macfie is published in hardback by Yellow Kite, priced £25. Photography by Haarala Hamilton. Available now