Rustic Baked Gnocchi with Kale and Sun-dried Tomatoes

• YIELD: Serves 4 (4 Servings)
• PREP: 10 mins
• COOK: 1 hr 30 mins
• READY IN: 1 hr 40 mins

Ingredients

• 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced
• 1 1/2-2 Plain Organic Flour (you may need more depending on how)
• Pinch of Salt
• 3 Cups Homemade Passata Sauce
• 2 Cups Kale Shredded
• 1 Cup Sun Dried Tomatoes Diced
• 1 Cup Pitted Mixed Olives
• 1/2 Cup Fresh Basil Leaves Torn
• 1 Red Chilli Diced

Instructions

1. Pre-heat oven to 180ºC
2. Steam the potatoes for 15-20 minutes until soft
3. Mash the potatoes and add the flour and salt
4. Use your hands and work the flour into the potato (for no more than a minute)
5. Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
6. Allow the dough to rest, and put a large pot of water on to boil
7. Break the dough in quarters, and roll into 'sausages'
8. Using a butter knife, cut into 1cm pieces and drop into the boiling water
9. Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
10. Cook the batch then cover with passata sauce
11. Gently stir through the kale, tomatoes, chilli, olives and basil
12. Cover, and bake for 30-40 minutes until bubbling
13. Serve with cracked pepper and extra basil

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Easy