Gnocchi with kale pesto

Gnocchi with kale pesto

Based on 8 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g gnocchi
150 g kale
70 g pine nuts (divided)
200 ml olive oil (divided)
avocado
50 g Parmesan cheese
½ lemon (juice)
2 tbsp butter
100 ml water
Parmesan cheese for serving
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • immersion blender
  • pot
  • liquid measuring cup
  • citrus press
  • cooking spoon
  • cutting board
  • knife
  • grater

Enjoy with

Rioja
A bold Rioja, with its strong acidic notes, is a wonderful complement to the slightly bitter, earthy kale pesto.

Nutrition per serving

Cal
315
Protein
25g
Fat
40g
Carb
60g

Step 1/4

Remove kale leaves from stems. Heat some olive oil in a pot over medium-high heat. Add kale leaves, season with salt and pepper, and cook for approx. 8 - 10 min.
  • 150 kale
  • 50 ml olive oil
  • salt
  • pepper
  • pot
  • cooking spoon

Remove kale leaves from stems. Heat some olive oil in a pot over medium-high heat. Add kale leaves, season with salt and pepper, and cook for approx. 8 - 10 min.

Step 2/4

Peel avocado, remove the pit and dice half. Put the diced avocado into a liquid measuring cup with some pine nuts and remaining olive oil. Dice Parmesan cheese and add to the measuring cup. Add lemon juice and kale and use immersion blender to blend until smooth. Add more oil to loosen if needed. Dice the other half of the avocado and set aside.
  • 1 avocado
  • 50 pine nuts
  • 150 ml olive oil
  • 50 Parmesan cheese
  • ½ lemon
  • immersion blender
  • liquid measuring cup
  • citrus press
  • cutting board
  • knife

Peel avocado, remove the pit and dice half. Put the diced avocado into a liquid measuring cup with some pine nuts and remaining olive oil. Dice Parmesan cheese and add to the measuring cup. Add lemon juice and kale and use immersion blender to blend until smooth. Add more oil to loosen if needed. Dice the other half of the avocado and set aside.

Step 3/4

Heat butter in a frying pan and add gnocchi and remaining pine nuts. Fry for approx. 2 min. and deglaze with water. Continue sautéing until the water completely evaporates. Add pesto and diced avocado and stir to combine.
  • 2 tbsp butter
  • 500 gnocchi
  • 20 pine nuts
  • 100 ml water
  • frying pan

Heat butter in a frying pan and add gnocchi and remaining pine nuts. Fry for approx. 2 min. and deglaze with water. Continue sautéing until the water completely evaporates. Add pesto and diced avocado and stir to combine.

Step 4/4

Serve gnocchi with freshly grated parmesan. Season with salt and pepper to taste and enjoy!
  • Parmesan cheese for serving
  • salt
  • pepper
  • grater

Serve gnocchi with freshly grated parmesan. Season with salt and pepper to taste and enjoy!