Creamy Tomato 'Vodka' Gnocchi
with Sautéed Kale & Crunchy Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
You don’t need alcohol for an easy pasta alla vodka. Pan-browned gnocchi gets a swirl of tomato and cream, with body from kale and garlic, for the ultimate in soothing satisfaction. Celery in the cider-dressed salad provides the corresponding crunch you want between bites.
We will send you:
- 120g Chopped kale
- 1 Head of lettuce
- 1 Celery stalk
- 15ml Minced garlic
- 300g Gnocchi
- 15ml Apple cider vinegar
- 30ml Tomato paste
- 90ml Heavy cream
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
53 g
Saturated Fat
20 g
Sodium
790 mg
Total Carb
75 g
Sugars
6 g
Protein
15 g
Fibre
10 g
Preparation
Sauté the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the celery crosswise on an angle.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the kale and garlic. Sauté, 2 to 3 min., until beginning to wilt; season with S&P.
- Add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the cream and ½ cup water (double for 4 portions). Cook, stirring often, 2 to 3 min., until beginning to thicken.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and celery; toss well.
Combine the pasta
- To the pan of sauce, add the pasta, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Serve the salad on the side. Bon appétit!
