This crispy kale gnocchi bake with tomatoes is a midweek dinner your family will definitely be thanking you for. Easy to make and a great way to transform a plain bag of gnocchi.
Are you in the mood for a delicious and wholesome dish that will satisfy your taste buds? Look no further than this mouthwatering Kale Gnocchi Bake with Tomatoes. Packed with nutritious ingredients and bursting with flavour, this recipe is sure to become a family favourite.
Gnocchi makes such a wonderful and pretty quick option for dinner and I think makes a pleasant change from pasta. But like pasta, it needs a brilliant sauce. This gnocchi bake recipe uses my basic rich tomato sauce with the addition of crispy kale and cheese to make an epic midweek meal.
This recipe was adapted from one that I found in Olive Magazine. By making a few little shortcuts and leaving out the breadcrumbs, this makes for a seriously delicious midweek meal.
It does take a little longer to bring together as you need to make the tomato sauce and roast the kale prior to assembly. However, it is very easy and can be on the table within an hour.
What is Gnocchi?
Traditional gnocchi is an Italian dish that is in fact little dumplings made from potatoes which also include flour and eggs. So like pasta, gnocchi is still high in carbohydrates.
Apparently, they came to be called “gnocchi” from an Italian word meaning ‘lumps’ because of their distinctive shape. You can sometimes find them with ridges on top or they are simple small spheres cut at angles for more texture.
We opted for a Gluten-free Gnocchi by Difatti which was delicious. Instead of wheat flour, it used corn starch and rice flour. Again it’s still high in carbohydrates but behaves a little differently from its wheat counterpart on blood sugar levels.
Why you will love this Kale Gnocchi Bake
This really is an easy and super tasty midweek meal. But not convinced yet? Then here are a few more other reasons to try this delicious gnocchi bake recipe:
Wholesome Ingredients – This recipe features kale, which is known for its countless health benefits. It’s packed with vitamins A, C, and K, as well as minerals like iron and calcium. Combined with hearty gnocchi and flavourful tomatoes, this dish provides a balanced meal that will leave you feeling nourished.
Easy to Make: – Whether you’re an experienced chef or a kitchen novice, this recipe is simple enough for everyone to enjoy. Just toss the ingredients together, pop it in the oven, and let it bake to perfection. With minimal prep work required, you can have a delicious homemade meal on the table in no time.
Bursting with Flavour – The combination of fresh tomatoes and kale creates a delightful taste sensation that will leave your taste buds begging for more. The juicy tomatoes add a burst of sweetness while the kale adds earthiness and texture to the dish. Every bite is full of vibrant flavours that will keep you coming back for seconds.
Versatility – This Kale Gnocchi Bake can be enjoyed as a main course or served as a side dish alongside grilled chicken or fish. It’s also versatile enough to be customized according to your preferences – feel free to add other vegetables like mushrooms or bell peppers for an extra layer of flavour.
Crowd-Pleasing Dish – If you’re hosting friends or family for dinner, this recipe is perfect for pleasing even the pickiest eaters. With its comforting flavours and satisfying textures, it’s bound to impress everyone at the table – from kids to adults.
Leftover Potential – One great thing about this dish is that it reheats beautifully. So if you have any leftovers, simply store them in the refrigerator and enjoy a tasty lunch or dinner the next day. The flavours tend to meld together overnight, resulting in an even more delicious meal.
Ingredients for Kale Gnocchi with Tomatoes
For the rich tomato sauce:
- Tinned tomatoes
- When heated they release more antioxidants.
- They are a brilliant source of the antioxidant lycopene, which has been linked to many health benefits
- Also a great source of vitamin C and K
- I love the tinned baby or cherry tomatoes in this recipe
- Onions
- Bring an essential flavour and gentle sweetness
- Frozen chopped onions work brilliantly in this sauce as well
- Garlic
- You can’t have a tomato sauce without this core flavour
- Again I sometimes use frozen in this recipe
- Balsamic vinegar
- Made from unfermented grape juice
- Adds sweetness to offset the tartness of the tomatoes
- Basil
- Use fresh or frozen
- A wonderfully tasty Mediterranean herb
Other ingredients needed:
- Kale
- A wonderfully nutrient-dense veggie
- Rich source of vitamin K
- Dried chilli flakes
- Adds a lovely subtle heat
- I used it sparingly as my children don’t like it too spicy
- Olive oil
- One of my favourites
- Rich in healthy monounsaturated fats
- Parmesan or other hard Italian cheese
- Adds a lovely salty, slightly nutty, bite to finish the dish
- Mozzarella
- Medium fat cheese
- Adds that extra stringy gooeyness to the bake
- I used grated but you could also rip up a ball of mozzarella if you prefer
How to make crispy kale gnocchi bake
In a few simple steps you can enjoy a really tasty nutrient dense and healthy dinner
Start by heating the oven to 220C /200C fan
Then make the tomato sauce – Sweat the chopped onion in a good glug of olive oil on a low heat for around 5 minutes. Then add the garlic and cook for a further 2 minutes
Pour in the tinned tomatoes along with the balsamic vinegar. Simmer on a gentle heat for 10 minutes.
Whilst the tomato sauce is simmering away prepare the kale in a roasting tin. covers with a little olive oil, salt, pepper and chilli flakes. Combine well so the kale is coated.
Pop in the preheated oven and cook for 10 minutes
Cook your gnocchi in boiling water, following the packet instructions and drain
Take your sauce off the heat, season well and add the chopped basil. Mix to combine and make sure to taste it to ensure it’s right for your palate.
Add your drained gnocchi and mix
Now you are ready to assemble the bake. In a baking dish, (but remember to weigh your dish before assembling for accurate carb counting) add half of your combined tomato sauce and gnocchi. Then sprinkle over half of the crispy kale. Finally, add a little grated parmesan and half the mozzarella.
Repeat this again and feel free to add some extra cheese if you want a particularly cheesy top.
Reduce the heat of the oven to 190C / 170C fan and pop the bake in the oven for 20
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Serving suggestion for the kale gnocchi bake
Why not try serving the gnocchi with some extra greens like:
Or even a mixed lettuce bag and a simple vinegarette dressing is wonderful.
Diabetes Note
I have to admit we have avoided Gnocchi for a while as I was a little scared of serving such a high carb dinner for my daughter however I was pleasantly surprised. For us, it didn’t seem to have as big an impact as some of the other high carb ingredients can.
Whilst there is a little added sugar in balsamic vinegar, we have found that as the quantity is so small per serving we have not needed to count for this. However, that is totally a personal choice and you know best what to carb count for.
Carb Counting
The overall carb count for a serving of the crispy kale and tomato gnocchi bake if you divide by 4 is
- @250 g Gluten free Gnocchi (difatti) = 90g of carbs
However, to be more accurate we tend to weigh the total bake (but remember to subtract the weight of your oven-proof dish) and use the following equation
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Crispy Kale Gnocchi Bake with Tomatoes
A winning midweek dinner. Easy to make and a great way to transform a plain bag of gnocchi.
4
servings10
minutes40
minutes50
minutesKeep the screen of your device on
Ingredients
1 glug olive or rapeseed oil
1 small onion, chopped
1 clove garlic, chopped
2 tins tomatoes
2 tsp balsamic vinegar
1 tbsp basil, chopped
- Other Ingredients for the bake
400 g kale
1 glug olive oil
dried chilli flakes, to taste
1000 g ready-made gnocchi
50 g hard Italian cheese
200 g mozzarella, grated
Directions
- Heat the oven to 220C /200C fan
- To make the tomato sauce – Sweat the chopped onion in a good glug of olive oil on a low heat for around 5 minutes. Then add the garlic and cook for a further 2 minutes
Pour in the tinned tomatoes along with the balsamic vinegar. Simmer on a gentle heat for 10 minutes. - Whilst the tomato sauce is simmering away prepare the kale in a roasting tin. covers with a little olive oil, salt, pepper and chilli flakes. Combine well so the kale is coated.
- Pop in the preheated oven and cook for 10 minutes
- Cook your gnocchi in boiling water, following the packet instructions and drain
- Take your sauce off the heat, season well and add the chopped basil. Mix to combine and make sure to taste it to ensure it’s right for your palate.
- Add your drained gnocchi and mix
- Now you are ready to assemble the bake. In a baking dish, add half of your combined tomato sauce and gnocchi. Then sprinkle over half of the crispy kale. Finally, add a little grated parmesan and half the mozzarella.
Repeat this again and feel free to add some extra cheese if you want a particularly cheesy top. - Reduce the heat of the oven to 190C / 170C fan and pop the bake in the oven for 20 minutes.
Tips and Notes
- Use frozen chopped onion, garlic and basil to save time
- Diabetes Note – Despite it being a combined meal the only ingredient we counted for was the gnocchi and carb counted based on everyone having an equal portion.
- Carb Counting – See above for more details
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