Gnocchi with kale and dolcelatte

Our super simple vegetarian gnocchi traybake recipe with kale and dolcelatte is soft and creamy, plus it's quick and easy to make

Ingreadient

• 1 large pack (around 400g) gnocchi
• 150g kale, chopped and woody stems discarded
• 100g dolcelatte, chopped into chunks
• 200ml half-fat crème fraîche
• green salad, to serve

Direction

1. Cook the gnocchi in boiling salted water following the pack instructions. Scoop out with a slotted spoon into a sieve then use the same water to cook the kale for 5 minutes. Drain well in a colander then tip the kale back into the empty pan and stir in the cheese and crème fraîche.
2. Toss through the gnocchi, then tip everything into a small baking dish. Grill until bubbling and golden, and eat with the green salad.