Gnocchi with kale and spinach



In a pan, gently fry the shallot and kale stalks until soft, add the garlic and cook for a further minute.

Deglaze with the white wine, add the stock and bring to the simmer.

Once reduced, add the mascarpone and spinach, remove from the heat and blend util smooth.

Add  the sauce back to the pan, add chopped parsley, lemon zest and season to taste.

Make the crumb by gently frying the ciabatta crumb in olive oil until golden, once cooled add lemon zest & chopped basil.


Cook the gnocchi in boiling water, transfer to a pan and fry in butter.

Add some of the kale sauce and toss together.

Place into serving bowl, add asparagus shavings, finish with the ciabatta crumb and finish with a drizzle of extra virgin olive oil and a grating of parmesan cheese.