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Kale Gnocchi in Herb and Anchovy Sauce

What is a weather bomb!?” I asked a few weeks ago, after hearing the term on the news. Well we sure did find out! We have had weather bomb after weather bomb for the past three weeks. A high altitude black doughnut shape emerges on the horizon, slowly eating the daylight as it moves across the landscape..Then bang, throws all kinds of weather at you – snow, sleet, hail, rain..and a few 100 mph winds too. I had a terrifying experience creeping out into my garden two days ago, to see 2 large panes of glass from my greenhouse had taken flight and landed 10 meters away! They had smashed into hundreds of shards that had penetrated deep into the frozen grass!

So, its time to just stay indoors and eat good food, and drink cheap wine until the weather bombs return to just being ‘bad weather’. And what better to that with, that a hearty portion of winter kale from the garden and morish gnocchi. This is one of my favourite food right now, hope you enjoy!

kg mag jan-1

Italian Kale

Kale Gnocchi in Herb and Anchovy Sauce

Serves 4



2 packets of gnocchi

1 tbsp of butter

1 tbsp of extra virgin olive oil

1 x 60g can of anchovies in olive oil

2 small shallots, finely sliced

50g button mushrooms, thinly sliced

2 big handfuls of kale leaves (curly or Italian)

90ml of organic veg stock

90g Parmigiano cheese, grated, plus more to serve

3 tbsp of crème fraîche

½ lemon. juice and zest off

a small bunch of parsley, chopped

Salt and freshly ground black pepper to taste


In a large pan of boiling water, poach the gnocchi for 3-4 minutes until they float to the surface of the water, remove with a slotted spoon. Set aside.

Heat up a large frying pan over medium-high heat, then add the butter. Once the butter is golden brown, add the gnocchi and fry them until nicely browned on both sides. Transfer to a plate.

Trim the stems off the kale, and finely slice the leaves.

Add 1 tbsp of extra virgin olive oil in the frying pan along with the anchovy fillets, heat them through for a few minutes.

Next add the sliced shallots and mushrooms, season with lots of ground pepper, then cook for 5 minutes until the shallots have softened. Add the sliced kale leaves, and cook until wilted.

Add the stock, and cook for a further 5 minutes.

Stir the grated cheese and crème fraîche into the pan.

Finally, add the gnocchi and toss to combine. Cook over high heat for a few more minutes to reduce the sauce.

Serve immediately with extra parmigiano.

More green recipes:

Super Green Smoothy

spinach smoothie

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