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Curly kale and gnocchi pot
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 615
  • Fat about 36g
  • Carbohydrates about 50g
  • Protein about 20g
This is needed
This is needed for 4 people
Curly kale and gnocchi
  • 600 g gnocchi (e.g. Gnocchi di patate)
  • oil, for frying
  • 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
  • 0.5 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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And that's how it's done
And that's 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.