Curly kale and gnocchi pot

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 615 Kcal, 20g Protein, 50g Carbohydrates, 36g Fat


  • Curly kale and gnocchi
  • 600 g gnocchi (e.g. Gnocchi di patate)
  • oil for frying
  • 1 red onions, cut into segments
  • 1 red chilli pepper, deseeded, finely chopped
  • 600 g kale, sliced
  • 3 tbsp water
  • 2 dl single cream for sauces
  • 1 dl vegetable bouillon
  • 1 organic lemon, use grated zest and juice
  • 0.5 tsp salt
  • Fry the egg
  • 1 tbsp olive oil
  • 4 fresh eggs
  • a little salt
  • 50 g walnut kernels, coarsely chopped, toasted

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  • Curly kale and gnocchi

    Heat a little oil in a wide-bottomed, non-stick frying pan. Stir fry the gnocchi for approx. 2 mins., remove from the pan. Heat a dash of oil in the same pan. Sauté the onion and chilli pepper, then add the kale and continue cooking. Add the water, cover and cook for approx. 5 mins. until soft. Add the single cream, stock, lemon zest and juice, bring to the boil, season with salt. Mix in the gnocchi.
  • Fry the egg

    Heat the oil in a non-stick frying pan. Crack the eggs one after the other, slide into the pan, fry for approx. 4 mins. on a medium heat, season with salt. Serve the gnocchi with the fried egg, scatter the nuts over the top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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