Cavolo nero & mascarpone gnocchi

Name: Cavolo nero & mascarpone gnocchi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 200 g cavolo nero; 3 cloves garlic, peeled; 500 g pack gnocchi; 125 g mascarpone; 15 g salted butter; 60 g Parmigiano Reggiano, finely grated, plus extra to serve

In our YouTube series, Let’s Cook, Alex Szrok makes a super speedy dish that can be on the table in just 25 minutes. The gnocchi make an excellent vehicle for the cavolo nero green sauce. Follow Alex on Instagram.

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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200g cavolo nero
3 cloves garlic, peeled
500g pack gnocchi
125g mascarpone
15g salted butter
60g Parmigiano Reggiano, finely grated, plus extra to serve

Bring a large pan of salted water to the boil. Strip the leaves from the stems of the cavolo nero. Roughly chop the leaves (discard the stems). Add the cavolo nero and garlic to the pan of boiling water, blanch for 3-4 minutes until the leaves are tender, then use a slotted spoon to transfer to a jug. Put the pan back on the heat to return to the boil.
Add the gnocchi to the pan of boiling water and cook as per pack instructions. Meanwhile, add the mascarpone to the cavolo nero. Season, then blend with a stick blender into a smooth sauce.
Once the gnocchi are cooked, reserve a mugful of cooking water, then drain. Put the gnocchi back in the pan on a low heat. Add the green sauce, butter, Parmigiano Reggiano and a little splash of the cooking water and mix well to combine. Season if needed. Serve with extra Parmigiano Reggiano scattered over.

Cook’s tip

Level up

This dish is crying out for some sort of delicious topping - think Cooks’ Ingredients Lemon & Pepper Crust, crushed garlic and parsley ciabatta bread sticks or golden fried chorizo crumb.

Typical values per serving when made using specific products in recipe