Super-Green Gnocchi with Garlic Breadcrumbs

Ingredients

• 4 cloves, minced
• 3 cloves, minced
• 500 g fresh gnocchi
• 320 g frozen peas, thawed
• 1 red onion, finely diced
• 1 tbsp olive oil
• 80 g parmesan, finely grated
• 200 g cavolo nero, roughly chopped
• lemon, zested and juiced
• 3 -4 slices seeded wholemeal sourdough (approx. 180g)s, torn into pieces
• 25 g parsley, roughly chopped
• 25 g coriander, roughly chopped
• salad leaves, to serve

Method

1. Heat a large, dry frying pan over medium heat and cook the gnocchi for 5-6 minutes, turning occasionally, until golden and crisp at the edges. Tip into a large bowl and set aside.
2. Tear the sourdough into the bowl of a food processor with the parsley, coriander and 3 minced garlic cloves. Pulse until you have coarse, herb-flecked crumbs.
3. Wipe out the frying pan, add half the olive oil and warm over medium heat. Tip in the crumb mixture and toast for 6-8 minutes, stirring often, until deeply golden and shatteringly crunchy. Transfer to a bowl, stir through the parmesan and season well.
4. Return the pan to the heat with the remaining olive oil. Add the red onion and cook for 8-10 minutes, stirring now and then, until soft and lightly caramelised at the edges.
5. Stir in the 4 minced garlic cloves and cook for another minute, until fragrant.
6. Add the cavolo nero, peas and 350ml water. Season generously, cover, and simmer over medium-high heat for 10-15 minutes, until the greens are completely tender.
7. Tip the contents of the pan into a blender with the lemon zest and a good squeeze of the juice. Blitz until smooth and vivid green. Taste and adjust seasoning.
8. Pour the green sauce over the crispy gnocchi and fold gently to coat every piece.