Kale & Gnocchi Bake

Serves: 3-4 people

Cooking time: 1 hour

250g kale, stalks removed

2 tbsp olive oil

1 tsp dried chilli flakes

500g gnocchi

50g parmesan (or veggie alternative) finely grated

250g mozzarella ball, torn into chunks

50g fresh breadcrumbs

50g ricotta

Bunch of basil roughly chopped

FOR TOMATO SAUCE

1tbsp olive oil 1 tbsp

1 onion 1, finely chopped

2 garlic 2 cloves, crushed

2 x 400g tin tomatoes

1 tbsp balsamic vinegar

Few sprigs oregano chopped

Method:

Heat the oven to 190C/fan. To make the sauce, add the olive oil, onion and garlic to a pan over a medium heat, and cook for 5-10 minutes or until turning translucent. Add the rest of the tomato sauce ingredients and simmer for 10 minutes.

Put the kale, olive oil, chilli flakes and seasoning in a bowl, and toss to coat. Spread out on a baking tray and roast for 10 minutes to crisp up.

Cook the gnocchi following pack instructions in a large pan of lightly salted boiling water, then drain.

Add the gnocchi to the tomato sauce and stir through the ricotta and half the chopped basil. Put a third of the tomato sauce and gnocchi in an ovenproof baking dish (approximately 28cm) followed by a sprinkling of parmesan, a few chunks of mozzarella and a third of the kale. Repeat two more times. Top with the breadcrumbs, the remaining basil and the rest of the parmesan.

Bake for 20 minutes until bubbling and browned.