Oven Baked Kale Gnocchi with Balsamic Tomatoes

donnahay.com.au

Jan Sessions

3 X 400G (14 OZ) CANS CHERRY TOMATOES

2 TABLESPOONS BALSAMIC VINEGAR

4 CLOVES GARLIC, SLICED

2 BASIL STALKS

2 CUPS (500ML/17 FL OZ) CHICKEN OR VEGETABLE STOCK

SEA SALT AND CRACKED BLACK PEPPER

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

FINELY GRATED PARMESAN AND BASIL LEAVES, TO SERVE

subheading: KALE GNOCCHI:

4 CUPS (120G/4 OZ) FINELY SHREDDED KALE LEAVES, BLANCHED, WELL DRAINED

2 TEASPOONS FINELY GRATED LEMON RIND

1 CUP (80G/2¾ OZ) FINELY GRATED PARMESAN

2 CUPS (480G/1 LB) FRESH RICOTTA

2 TABLESPOONS FINELY CHOPPED FLAT-LEAF PARSLEY LEAVES

⅔ CUP (100G/3½ OZ) BROWN RICE FLOUR, SIFTED, PLUS EXTRA FOR DUSTING

SEA SALT AND CRACKED BLACK PEPPER

Directions at donnahay.com.au

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