Roasted Gnocchi & Mushroom Soup Bake with Crispy Kale

Preheat the oven to 180°C/160°fan/Gas 4.

Heat 1 tablespoon olive oil in a large frying pan over a high heat and fry the mushrooms for 5–6 minutes until lightly golden. Add the tarragon and the mushroom soup plus a full soup can of half water/half milk and stir thoroughly. Bring to the boil and simmer for 3–4 minutes.

Cook the gnocchi and leek in a large saucepan of salted boiling water for 2–3 minutes. Drain well and stir into the mushroom sauce. Season to taste.

Transfer the mixture to a 1.5 litre (2 ½pint) ovenproof dish and bake for 20 minutes.

Meanwhile, put the kale in a large bowl, spray with a little olive oil and massage into the leaves; season well. Pile the kale over the bake for the last 8–10 minutes of cooking time. Serve immediately, sprinkled with grated cheese.