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Gnocchi with wild rice, chilli & cavolo nero
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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.
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
Typical values per serving:
1 of your 5 a day/vegan/source of fibre
This recipe was first published in January 2022.