Roast Gnocchi with Lemon and Tomato Chickpea and Smokey Garlic Greens

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Sometimes you just get a craving for silky greens and crispy potatoes with soft chickpeas. This is what to do about those cravings.

Most types of greens will work here. I like the combination of nearly melting chard with the firmer kale but really it is a chance to throw in whatever you can find.

The chickpea stew would work as a dish on its own; perhaps over some rice or a nice mix of grains and the gnocchi could be replaced with any roasted root vegetables.

For the Gnocchi

  • One bag of chilled gnocchi
  • 2 small sweet potatoes cubed
  • 2 tbsp on olive oil

For the Chickpeas

  • One small red onion finely chopped
  • One handful of green olives (in lemon if you can find it – add the juice of half a lemon if not)
  • 2 tsp smoked paprika
  • 1 tsp ground sumac (optional)
  • 3 plum tomatoes
  • 1 can of chickpeas

For the Greens

  • 2 tbsp olive oil
  • 3 good handfuls of chopped kale
  • 2 handfuls of cashew nuts
  • 1 bunch of chard, stalks separated and the leaves roughly chopped
  • 3 cloves of smoked garlic

Heat the oven to 200oC

Rub the sweet potatoes in the oil and place into a hot oven. After ten minutes add the gnocchi. They should be brown and crunchy in about 20 minutes.

Meanwhile soften the onion and olives in a small pan – you shouldn’t need any extra oil. Add the paprika and sumac powder if you have it. After a minute add the tomatoes and chickpeas. Cover and simmer for around 10 minutes.

Heat the remaining oil in a large wok. Throw in the kale and keep it moving. Add the chard stalks and cashew nuts and then after a minute the chard itself. When the chard is starting to wilt add the garlic and mix well. This step shouldn’t take more than 5 minutes unless you like really mushy greens or have found chard with the texture of leather.

Place the gnocchi in the greens mixture and mix well before serving onto a large plate. Top with the chickpea mixture and serve with some nice bread and smile.

Bask in praise.

Hope you enjoy it.

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