Crispy Cauliflower Gnocchi With Puttanesca Sauce, Crispy Kale & Fresh Parsley

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan, two roasting trays and preheat your oven to 200°C / 180°C fan.

STEP 2

Place the cauliflower gnocchi in in one of your roasting trays with a drizzle of olive oil and toss to coat.

Bake in the oven for 15 minutes, turning the gnocchi halfway through to ensure both sides are evenly browned. Make sure the gnocchi are well coated in oil and spaced out in the tray so they can become golden all over.

NB: Do not boil this gluten-free gnocchi. It is easy to overcook and they can become soggy. Oven baking gives the best result for this recipe. Alternatively, you can fry them in a wide non-stick pan with oil for 5–6 minutes, or until golden.

STEP 3

Strip the leaves from the kale by pulling them down and away from the stalk. Roughly chop the leaves, place them in the other roasting trays, then toss with olive oil and season well with salt and pepper.

Add to the oven and bake for 8–10 minutes, or until crispy. Oven temperatures may vary, so check halfway through to ensure it is not burning.

STEP 4

Place your saucepan over medium heat, add the red lentils along with 300ml of water, and bring to a boil. Cook for 10 minutes, or until the lentils are tender and absorbed most of the water.

Add the puttanesca sauce, mix well, and cook for a further 2–3 minutes until the sauce is simmering. Season with salt and freshly ground pepper to taste.

Meanwhile, finely chop the parsley for garnish.

STEP 5

Once the gnocchi are crispy and ready, remove them from the oven and fold them into the puttanesca sauce, mixing well.

Divide between serving bowls, scatter over the chopped parsley, and serve the crispy kale on the side. Enjoy!