Name: Gnocchi with burnt butter, broad beans and Tuscan kale
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 500g packet potato gnocchi; 80g butter, chopped; 2 sprigs fresh rosemary; 3 garlic cloves, sliced; Large pinch of ground nutmeg; 1 bunch Tuscan kale, stems trimmed, halved; 500.00 ml frozen broad beans, thawed, peeled; 21.00 gm lemon juice; 40.00 ml grated romano cheese; Lemon zest, to serve

Gnocchi with burnt butter, broad beans and Tuscan kale

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulge in flavorful burnt butter gnocchi with Tuscan kale and broad beans for a simple meatless dish or side.

Ingredients:

500g packet potato gnocchi
80g butter, chopped
2 sprigs fresh rosemary
3 garlic cloves, sliced
Large pinch of ground nutmeg
1 bunch Tuscan kale, stems trimmed, halved
500.00 ml frozen broad beans, thawed, peeled
21.00 gm lemon juice
40.00 ml grated romano cheese
Lemon zest, to serve

Instructions:

Prepare the gnocchi as per the instructions on the package.
In a large, deep saucepan over medium-high heat, sauté butter and rosemary until butter turns golden brown, about 3 to 4 minutes. Stir in garlic and nutmeg, cooking until fragrant, about 30 seconds. Add kale and cook until bright green and tender, about 1 to 2 minutes.
Drain the gnocchi, then combine with broad beans, lemon juice, and cheese in a pan. Toss and cook for 1 minute until heated through. Serve with a sprinkle of lemon zest.

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