Skillet Gnocchi 'Lasagna' Bake
with Kale & Ricotta Cheese
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Does no-layer lasagna sound as easy and delicious to you as it does to us? This remake from the red sauce repertoire takes only 15 minutes and one pan. It delivers the cheesy goodness of mozzarella and ricotta, striped with green from pre-chopped kale.
We will send you:
- 120g Chopped kale
- 2 Garlic cloves
- 30ml Vegetable demi-glace
- 100ml Tomato sauce
- 300g Gnocchi
- 30g Grated mozzarella
- 60g Ricotta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
5 g
Sodium
1460 mg
Total Carb
75 g
Sugars
7 g
Protein
19 g
Fibre
7 g
Preparation
Start the pasta
- Preheat the oven to broil.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 3 to 4 min., until beginning to brown.
Make the sauce & continue the pasta
- Meanwhile, mince the garlic.
- To the pan, add the garlic and spices. Sauté, 1 to 2 min., until fragrant.
- Add the kale and sauté, 1 to 2 min., until beginning to wilt.
- Add the demi-glace, tomato sauce, ricotta, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- If too thick, thin out with 2 tbsp water at a time.
Finish the pasta
- Top the pasta with the mozzarella.
- Transfer to the oven and broil, 2 to 3 min., until golden brown.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
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