Crispy Gnocchi, Cavolo Nero & Tomato One Pot

PREP: 5 Minutes
COOK: 20 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

483kcal Energy
68g Carbohydrate
11g Protein
13g (of which Sugar)
16g Fat
9.4g Fibre
2.5g (of which Saturated Fat)
1.8g Salt


1 red onion, sliced

1 tbsp olive oil

4 cloves garlic, sliced

2 orange/red peppers, sliced

1 courgette, sliced

350g pack cherry tomatoes, chopped

1 tsp dried oregano

3 tbsp sun dried tomato paste

350ml reduced salt vegetable stock (made up using oxo reduced salt stock cubes)

200g bag of cavolo nero, hard stalks removed and roughly chopped

2 packs gnocchi (600g)

1 tbsp olive oil


1. Add the onion along with 1 tbsp olive oil to a saucepan and fry for 6-7 minutes until soft.

2. Now add the garlic and fry for a further minute or so.

3. Add the pepper and courgette and cook for a further 1-2 minutes.

4. Add the tomatoes, oregano and tomato paste to the pan.

5. Simmer and allow the tomatoes to break down for 2-3 minutes, then add the vegetable stock and cook for 2-3 minutes.

6. Now add the cavolo nero to the pan and simmer for 1-2 minutes.

7. Heat the olive oil in a medium sized pan, over medium-high heat. Add in the gnocchi and fry until golden for a few minutes until golden and crisp.

8. Add the crispy gnocchi to the saucepan and simmer for 1 minute.

9. Season to taste.

10 Serve with crusty bread.

Cooking Tips

Makes a great lunch or dinner in under 30 minutes. Can be vegan if you use vegan gnocchi.

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