Category
Lunch
Servings
2
Cook Time
20 minutes
What a combination of flavours, complete with an oozing poached egg!
This is one of my absolute favourite recipes. When you cut the egg open and the yolk oozes onto the gnocchi and pancetta below, you’ll honestly never want this bowl to end. This is the ultimate comfort food!
Ingredients
300g Dell'Ugo Potato Gnocchi (Buy now)
80g chopped kale
70g diced pancetta
1 tsp smoked paprika
2 tbsp olive oil
1 small red onion, sliced
10g flat parsley picked
2 eggs
Directions
In a pan of boiling salted water quickly dunk the kale, then remove and drain. Then cook the gnocchi for 1 minute then remove and drain.
Heat a large frying pan and add the oil, then fry the pancetta lardons and onion until caramelised.
Add the gnocchi, paprika ,kale and parsley and toss to combine.
Meanwhile, in a separate large saucepan, bring water to the boil, add a pinch of salt, stir the water to create a rolling whirl, and crack 1 egg in. Poach and remove the egg, cook one at a time.
Serve the gnocchi mix on a large plate, then place the poached eggs on top.
