Oven baked kale gnocchi with balsamic tomatoes

goodfood.com.au

DuckDinnerDash

3 x 400g cans cherry tomatoes

2 tbsp balsamic vinegar

4 cloves garlic, sliced

2 basil stalks

2 cups (500ml) chicken or vegetable stock

1 tbsp extra virgin olive oil

finely grated parmesan and basil leaves, to serve

subheading: Kale gnocchi:

4 cups (120g) finely shredded kale leaves, blanched, well drained

2 tsp finely grated lemon rind

1 cup (80g) finely grated parmesan

2 cups (480g) fresh ricotta

2 tbsp finely chopped flat-leaf parsley leaves

⅔ cup (100g) brown rice flour, sifted, plus extra for dusting

Directions at goodfood.com.au

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