Gnocchi with Creamed Kalettes

1. Trim, peel, and dice the red onions. Trim the dry, woody bases off the Kalettes. Trim the leek and halve it lengthways. Rinse out any grit under a cold tap, then slice the leek into thin strips.

2. Place a deep frying pan on a medium-high heat. Add 2 tbsp olive oil and the gnocchi. Fry for 4-5 mins, stirring often, till the gnocchi are browned all over.

3. When the gnocchi have browned, scoop them out of the pan and set aside on a plate or in a bowl. Add another 1 tbsp olive oil to the pan and add the onions and leek. Season with a pinch of salt and pepper. Fry, stirring often, for 6-8 mins till the veg have softened, but not browned too much.

4. Add the Kalettes to the pan. Drop in the thyme sprigs. Fry, stirring often, for 5-6 mins till the Kalettes have softened but still have plenty of bite to them. While the Kalettes and leek fry, finely grate the zest from the lemon.

5. Pick the thyme sprigs out of the pan and discard them. Return the gnocchi to the pan. Spoon in the crème fraîche. Cook, stirring, for 2 mins till it has warmed through.

6. Stir most of the lemon zest into the pan. Halve the lemon and squeeze in the juice from half. Taste and add a pinch more salt, pepper or lemon juice if you think it needs it. Spoon the gnocchi and creamed Kalettes into warm bowls and serve.