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Crispy Cauliflower Gnocchi With Puttanesca Sauce, Crispy Kale & Fresh Parsley

Total time23 min
Active time3 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Bake cauliflower gnocchi15m
  3. 3Combine, plate, and serve3m
23m total • 3/5 critical
0 min
5 min
10 min
15 min
20 min
23 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepBake cauliflower gnocchi

Cooking • 15 min • Start 5m

Cooking

Prep and bake kale

Cooking • 9 min • Start 5m • 6m slack

Cooking

Cook lentils, sauce, and chop parsley

Cooking • 13 min • Start 5m • 2m slack

Cooking

⚡Critical stepCombine, plate, and serve

Finishing • 3 min • Start 20m

Finishing

Nutrition Information

Calories450 kcal
Protein17.5g
Fat1.9g
Carbs80.4g
Fibre14g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Take out a saucepan, two roasting trays and preheat your oven to 200°C / 180°C fan.

    Equipment: saucepan, roasting trays, oven
    Temperature: 200°C

  2. Bake cauliflower gnocchi

    15 min

    Place the cauliflower gnocchi in in one of your roasting trays with a drizzle of olive oil and toss to coat. Bake in the oven for 15 minutes, turning the gnocchi halfway through to ensure both sides are evenly browned. Make sure the gnocchi are well coated in oil and spaced out in the tray so they can become golden all over. NB: Do not boil this gluten-free gnocchi. It is easy to overcook and they can become soggy. Oven baking gives the best result for this recipe. Alternatively, you can fry them in a wide non-stick pan with oil for 5–6 minutes, or until golden.

    Equipment: roasting tray, oven

  3. Prep and bake kale

    9 min

    Strip the leaves from the kale by pulling them down and away from the stalk. Roughly chop the leaves, place them in the other roasting trays, then toss with olive oil and season well with salt and pepper. Add to the oven and bake for 8–10 minutes, or until crispy. Oven temperatures may vary, so check halfway through to ensure it is not burning.

    Equipment: roasting tray, oven

  4. Cook lentils, sauce, and chop parsley

    13 min

    Place your saucepan over medium heat, add the red lentils along with 300ml of water, and bring to a boil. Cook for 10 minutes, or until the lentils are tender and absorbed most of the water. Add the puttanesca sauce , mix well, and cook for a further 2–3 minutes until the sauce is simmering. Season with salt and freshly ground pepper to taste. Meanwhile, finely chop the parsley for garnish.

    Equipment: saucepan

  5. Combine, plate, and serve

    3 min

    Once the gnocchi are crispy and ready, remove them from the oven and fold them into the puttanesca sauce , mixing well. Divide between serving bowls, scatter over the chopped parsley , and serve the crispy kale on the side. Enjoy!

    Equipment: serving bowls