Great for your gut!
Serves Makes 600g
Bring a large pot of water to the boil.
Peel and finely chop the garlic, then remove the leaves from the rosemary stem, chop finely. Remove the kale leaves from the tough stems and roughly chop.
Add 1 tablespoon of olive oil to a pan over a medium heat. Add the garlic, crumble in the chilli - fry until lightly golden.
Drain the beans and add to the pan with 150ml of water. Season well. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well to your liking.
Add the gnocchi to the boiling water and cook until it floats, then drain, but reserve a mug full of the water.
The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi.
Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
Divide the gnocchi between plates, scatter with the breadcrumbs and remaining parmesan. Serve with lemon in wedges and the salad piled on top. Enjoy!
Recipe from Jamie Oliver