Step 1

Everything happens pretty fast so be sure to have all of your ingredients and equipment ready and within easy reach.

Step 2

Bring a large pan of salted water to a boil ready for cooking the gnocchi

Step 3

Remove the thick stems from the kale leaves. Discard the stems and chop the leafy parts into bite sized pieces.

Step 4

Warm the oil in a large saute pan then add the chopped garlic and cook over medium heat, moving constantly for about 2 minutes. Then add the kale pieces and a good grind of black pepper, then continue to sauté for about another 5 minutes, stirring frequently. If you want a little bit of heat add a sprinkle of chili flakes at this stage.

Step 5

While the kale is cooking, blend the cashews with the salt and water until completely smooth.

Step 6

After a couple of minutes, once the kale has been sautéing for about 3 minutes and is almost tender, add the gnocchi to the boiling water. Make sure to separate each piece of gnocchi before adding it to the water. Often they get a little clumped together in the pack. Have a slotted spoon ready to fish them out when done.

Step 7

As soon as the gnocchi start to float (after about 1-2 minutes), use slotted spoon to remove them (do not discard the water yet) and add the gnocchi into the pan with the kale and garlic.

Step 8

Spoon the creamy cashew sauce into the pan and stir to combine everything. Add a little of the water the gnocchi was cooking in to thin it out as needed and add more seasoning if desired.

Step 9

Serve immediately.