Creamy Gochujang Gnocchi with Cavolo Nero

1.Thinly dice the shallot. Rip the cavolo nero from its stalks and finely chop the leaves. Thinly slice the garlic.

2.Heat a frying pan with the butter or a drizzle of olive oil as you prefer. Once melted, add the La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi and pan fry for 5 mins until crispy and golden. Tip onto a plate and set aside.

3.Place the frying pan back on medium heat, and fry the shallot and garlic for 2-4 mins until softened.

4.Add the tomato purée and gochujang and stir until everything is evenly combined. Add the cavolo nero with a splash of water. Place the lid on and cook for 3-4 mins, until vibrant green and softened.

5.Take the lid off and continue cooking for a few minutes until the sauce has thickened. Stir in the cream then add the gnocchi and ½ the Parmesan. Season with lime juice, salt, sugar and pepper to taste.

6.Share between bowls and top with more Parmesan.