for 4 person

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

How it's done

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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