Buttered cavolo nero sauce with gnocchi
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Kept warm in a flask, this is a comforting and filling on-the-go dinner. Speed things up with shop-bought gnocchi but make the velvety green sauce from scratch.
Ingredients
- 2–3 whole garlic cloves, peeled
- 2 tsp fennel seeds
- 250g/9oz cavolo nero, leaves stripped from stalks
- 60g/2¼oz parmesan, grated, plus extra to serve
- 40g/1½ oz butter
- shop-bought gnocchi, enough to feed four
- salt and freshly ground black pepper
Method
Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat.
Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper.
Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve.
