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    Gnocchi with wild rice, chilli & cavolo nero

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    Gnocchi with wild rice, chilli & cavolo nero

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    100g Tilda Giant Wild Rice
    500g pack Essential Gnocchi
    1 tbsp olive oil
    2 onions, chopped
    4 cloves garlic, crushed
    200g pack cavolo nero, thinly sliced
    ½ tsp chilli flakes
    1 tbsp cornflour
    300ml oat milk
    300ml vegan stock
    ½ x 25g pack coriander, finely chopped


    1. Cook the rice in boiling water for 30 minutes, or until tender. Bring a large pan of lightly salted water to the boil ready to cook the gnocchi.

    2. Heat the oil in a frying pan and fry the onions for 5 minutes until beginning to brown. Add the garlic, cavolo nero and chilli flakes and cook, stirring for 2 minutes. Cook the gnocchi in the water for 3 minutes. Drain the rice and gnocchi and add to the pan.

    3. Blend the cornflour in a jug with a little of the oat milk. Add the remaining oat milk and stock to the pan with most of the coriander. Bring to the boil, stirring for 2-3 minutes until the sauce has thickened. Serve spooned into shallow bowls with the rest of the coriander on top.

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    Cook’s tip Cavolo nero has a robust, slightly bitter flavour and slender, very dark leaves that can add a touch of visual drama to any dish. For a milder flavoured alternative use pointed spring cabbage or baby leaf greens


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