instagram youtube
.
10min
Cooking Time
10
Serves
1/5
Difficulty Level


SHARE or PRINT:

Kale Pesto with Gnocchi

Ingredients

1/4 teaspoon Ardo Garlic

70 grams grated Castelli Parmigiano Reggiano, plus one more tablespoon

2 & 1/2 cups Ardo Loose Curly Kale

1/2 cup Horio Organic Olive Oil

1/2 teaspoon Maldon Sea Salt Flakes

1/4 cup, loosely packed, fresh basil leaves*

juice from half a lemon*

1/2 cup lightly toasted unsalted nuts, (I used 1 tablespoon cashew nuts and the rest pine nuts)*

1 pack Rana Potato Gnocchi (per 2 people)

 

*All ingredients available at Foodsaver Stores except those marked with an *

Method

 
  1. Add all pesto ingredients to a food processor and blend into a smooth sauce. You will be making more pesto than is needed for this recipe, but you can store leftover pesto in the fridge if you wish.
 
  1. Cook the gnocchi according to instructions on packet. Drain, and then add 2 to 3 tablespoons of the pesto to the gnocchi. Serve immediately with grated Parmigiano Reggiano on top.

 
   166 G. Kranidiotis Ave.
          2235, Nicosia, Cyprus
7000 3663
 

 

This website uses cookies to give you the best experience. Learn More

OKAY