Squash Gnocchi with Black Pudding, Mushroom and Kale

Sometimes you just fancy a quick one pan dinner that is still really tasty. This is just that. These were ingredients I had knocking about in the fridge from a fry up and salad. They all worked really well together and it was delicious. Instead of black pudding you could use sausage as black pudding is like marmite, you either love it or hate.

Ingredients (serves 2)

  • 20 squash gnocchi , recipe here
  • 100g black pudding, case removed and sliced into 1cm thick pieces
  • 4 chestnut mushrooms, sliced
  • 3 ribs of kale, ribs removed and roughly torn
  • 300ml chicken or vegetable stock
  • 3 tbsp cream, optional
  • Sea salt and fresh black pepper
  • 1 tbsp oil, for frying


  1. Heat a pan of boiling water, drop in the gnocchi, when they start to float, remove with a slotted spoon and set aside.
  2. Heat the oil in a lidded frying pan. Add the black pudding and mushrooms. Cook the black pudding for 2 minutes on each side and stir the mushrooms after 2 minutes. Remove the black pudding and set aside (you want it stay crispy)
  3. Pour in the stock, add the cooked gnocchi and kale. Place on the lid and let it simmer for a couple of minutes. The starch from the gnocchi will thicken the sauce.
  4. Add in the black pudding and cream if using, season to taste. Give it a stir to heat through and serve. Enjoy 😊

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