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Crispy gnocchi with kale & poached eggs
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3 tsp olive oil
350g pack Dell’Ugo Gnocchi
125g cherry vine tomatoes
150g bag Pentland Brig Kale, roughly torn
1 clove garlic, crushed
2 Waitrose British Blacktail Medium Free Range Eggs
20g St Agur or other mild creamy blue
1. Preheat the oven to warm for later. Heat 2 tsp oil in a non-stick frying pan, toss in the gnocchi and some seasoning and cook for 8-10 minutes until golden and crisp in places. Lift out and keep warm in the preheated oven. Bring a pan of water to the boil.
2. Heat the remaining 1 tsp oil in the frying pan, cook the tomatoes until they start to split their skins, then add the kale and cook for 3-5 minutes or until the kale is just wilting. Add the garlic and stir-fry for 30 seconds more.
3. Crack the eggs into the just-boiling water then set aside off the heat until the whites are set and yolks runny, about 3 minutes. Toss the gnocchi, tomatoes and kale together. Mound onto plates, scatter with the cheese and top with an egg.
Cook’s tip For a lower carb option, swap the gnocchi for Diced Butternut & Sweet Potato. You’ll just need to add a little more oil.
Typical values per serving:
A source of vitamin A; 1 of your 5 a day.
This recipe was first published in March 2018.
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