Pan Fried Gnocchi with Cavolo Nero & Cod
Pan Fried Gnocchi with Cavolo Nero & Cod is a dish with a creamy, vibrant green sauce studded with crispy-on-the-outside, fluffy-on-the-inside gnocchi—honestly, this dish is a total delight! It’s rich yet fresh, indulgent yet packed with greens, and incredibly easy to make.
The sauce is as simple as it is delicious: cavolo nero (stems and all—no food waste here!), leeks, garlic cloves, and parsley are gently boiled in salted water for about 10 minutes until soft. Then, everything gets blended into a smooth, velvety green sauce with Parmesan, crème fraîche, and a splash of water to loosen it up. The result? A flavour-packed, creamy, and slightly tangy sauce that pairs beautifully with gnocchi. And the best part? It can be made ahead of time, so when dinner rolls around, all you need to do is reheat and serve!
As for the gnocchi, you could simply boil it for a few minutes, but I highly recommend pan-frying it in a little olive oil until it turns golden and crispy. That extra step adds so much texture and flavour, making each bite extra satisfying.
This Pan Fried Gnocchi with Cavolo Nero & Cod is super versatile—keep it vegetarian, or add some pan-fried cod, grilled prawns, or crispy chicken for extra protein. Even grilled halloumi would be an amazing addition!
Comforting, flavourful, and easy to whip up—this is the kind of meal that feels fancy but is actually effortless.
Recipe for the sauce inspired by Gather & Feast. Cavolo nero is such a great ingredient, it has great texture and flavour, is super healthy and is super versatile. I use it in soups, Mac & Cheese, or even just simply sautéed with garlic. Give them a go when you see them at the market or super market
Pan Fried Gnocchi with Creamy Cavolo Nero and Leek Sauce & Pan Fried Cod
(3 votes, average: 4.67 out of 5)
Loading...Enjoy Pan Fried Gnocchi with Cavolo Nero & Cod, where creamy sauce meets fluffy gnocchi for an unforgettable meal experience.
Ingredients
- 200 g cavolo nero, stems separated. Leaves and stems roughly chopped
- 1 small leek, finely chopped
- 3 garlic cloves, crushed
- Small handful parsley, stem and all, roughly chopped
- 2 tbsp creme fraiche
- 50 g parmesan cheese, finely grated
- Pepper & salt to taste
- 1 tbsp olive oil
- 1 tbsp butter
- Packet fresh or dried gnocchi (500 g)
- 2 cod fillets (optional)
Instructions
Bring a large pot of salted water to the boil and add the cavolo nero stems. Cook for 5 minutes until softened.
Add the leeks, the cavolo Vero leaves, garlic and parsley and simmer away for another 5-7 minutes until softened.
Drain the vegetables (if you like reserve the water to cook the gnocchi) and add to a blender together with the creme fraiche, parmesan cheese and pepper and salt. Blend until smooth an bright green, add some water if needed to loosen the sauce. Set the sauce aside while you prep the gnocchi and the cod (if using).
For the cod: season well on all sides with pepper and salt. Heat olive oil and butter in a frying pan and add the cod fillets. Let the fish sear without moving for 3-4 minutes on medium heat. Flip the fillets and repeat on the other side, 2-3 minutes.
Gnocchi
If using fresh gnocchi, heat the olive oil and butter in a frying pan add gnocchi. Pan fry until golden and crisp while you keep stirring, ± 5 minutes.
If using dried gnocchi, I like to boil it quickly for 2 minutes, then drain and let dry slightly for a few minutes. Then pan fry as mentioned above.
Another options is just to boil the gnocchi for 2-3 minutes (according to the packaging), then drain and add the sauce and gnocchi back into the pan and heat up.
