Curly kale and gnocchi pot

Curly kale and gnocchi pot

Total: 25 min. | Active: 25 min.
Nutritional value / people: 615 kcal
, Fat: 36 g
, Carbohydrate: 50 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Curly kale and gnocchi

oil for frying
600 g gnocchi (e.g. Gnocchi di patate)
1 red onion, thinly sliced
1 red chilli pepper, deseeded, finely chopped
600 g kale, sliced
3 tbsp water
2 dl single cream for sauces
1 dl vegetable bouillon
1 organic lemon, grated zest and the juice
½ tsp salt

Fry the egg

1 tbsp olive oil
4 fresh eggs
a little salt
50 g walnut kernels, coarsely chopped, roasted
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How it's done

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Curly kale and gnocchi

Heat a little oil in a wide-bottomed, non-stick frying pan. Stir fry the gnocchi for approx. 2 mins., remove from the pan. Heat a dash of oil in the same pan. Sauté the onion and chilli pepper, then add the kale and continue cooking. Add the water, cover and cook for approx. 5 mins. until soft. Add the single cream, stock, lemon zest and juice, bring to the boil, season with salt. Mix in the gnocchi.

Fry the egg

Heat the oil in a non-stick frying pan. Crack the eggs one after the other, slide into the pan, fry for approx. 4 mins. on a medium heat, season with salt. Serve the gnocchi with the fried egg, scatter the nuts over the top.

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