The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 shallot
-
11g vegetable stock powder (use half)(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 10g pine nuts
- 1 leek
- 40g rocket
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
250g potato gnocchi(Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 80g sliced kale
-
1 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 480Kcal |
| 465kJ | 2008kJ | |
| Fat | 5.3g | 23g |
| of which saturates | 0.6g | 2.6g |
| Carbohydrates | 13g | 56g |
| of which sugars | 1.5g | 6.3g |
| Protein | 2.9g | 12g |
| Salt | 0.75g | 3.2g |
| Fibre | 1.1g | 4.6g |
Ingredients
Ingredients
- 10g pine nuts (use half)
- 80g sliced kale (use half)
-
200ml almond cream (use half) (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 shallot (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 leek (use half)
-
1 tbsp nutritional yeast (use half)(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
2 tsp Dijon mustard (use half) (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
11g vegetable stock powder (use a quarter)(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
-
250g potato gnocchi (use half)(Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 40g rocket (use half)
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 480Kcal |
| 465kJ | 2008kJ | |
| Fat | 5.3g | 23g |
| of which saturates | 0.6g | 2.6g |
| Carbohydrates | 13g | 56g |
| of which sugars | 1.5g | 6.3g |
| Protein | 2.9g | 12g |
| Salt | 0.75g | 3.2g |
| Fibre | 1.1g | 4.6g |
Vegan
Ready in 20
7 plants
Low sat fat
Creamy Leek & Kale Gnocchi with Pine Nuts
Speedy yet indulgent. You'll love our creamy potato gnocchi – ready in 15 mins – with kale, leeks and our quick garlic, basil and parsley paste. Top it off with a generous handful of rocket for peppery freshness. Plus, toasted pine nuts for crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan
- Bring a medium saucepan filled with salted hot water to a boil
Toast the nuts
- Heat the large frying pan on medium heat (we used the HexClad 35cm Hybrid Pan)
- Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly until golden brown. Remove and set aside
Fry the veg
- Trim and thinly slice the leek into half-moons and finely slice the shallot
- Reheat the pan with 1 tbsp oil on medium-high heat
- Once hot, add the shallot, leek and garlic herb paste and cook for 4-5 mins, until softened
Cook the gnocchi
- Add the gnocchi and kale to the saucepan of water and simmer for 2 mins, or until the gnocchi float to the surface, then drain
Make the sauce
- Add the cream, yeast, mustard and stock to the leek pan, pour in 100ml hot water (50ml water for 1 person) then boil for 3-4 mins, until the sauce has reduced by half
- Remove from the heat, stir in the cooked gnocchi and kale and season with salt and pepper to taste
Finish up
- Serve the gnocchi in bowls. Top with the rocket and scatter over the toasted pine nuts
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