Baked gnocchi with kale pesto & ham

Baked gnocchi with kale pesto & ham

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 6
Bake ready-made gnocchi with walnuts, lemon and mozzarella for a delicious and easy weeknight meal

Nutrition and extra info

Nutrition: per serving

  • kcal653
  • fat39g
  • saturates9g
  • carbs56g
  • sugars1g
  • fibre3g
  • protein18g
  • salt3.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 85g kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 50g walnut pieces
  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g Parmesan, roughly chopped
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 x 500g gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 4 thick slices ham, diced
  • 125g ball mozzarella, drained
  • 100g bag mixed salad leaves

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the kale, walnuts, oil, lemon juice and Parmesan in a processor and blitz until the kale is very finely chopped. Bring a large pan of water to the boil and cook the gnocchi in 2 batches, for 2 mins each time.

  2. Drain the gnocchi thoroughly, then tip into an ovenproof dish and stir through the kale pesto and the ham. Tear the mozzarella into pieces and dot over the gnocchi. Bake for 20-30 mins or until the cheese is bubbling. Serve with the salad leaves.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

maggiekunz's picture

Definitely too much oil! Nice recipe in general, but it is very oily, next time I'll use half the oil. But other than that, it's tasty and easy to prepare.

lemontiger's picture
5

I love my recipe, I would suggest using half the oil though!

sframe1's picture
3.75

I am not normally a reviewer, but enjoyed this recipe so much that really felt I owed it to the world to offer an alternative view to the negative reviews previously. It' really good! Dead easy to make on a weekday evening with all the usual distractions. Very popular with all. Rise above the reviews and try it!

rebecca_1980's picture

Really disappointed to say but this dish was disgusting. :-(

Cbartrim's picture

Good, easy tasty dish. I halved the quantities and the lemon flavour was just right, but it was quite a smallish lemon. Used full amount of mozzarella though with an extra gratefing of Parmesan. Happy with results!

Minx1066's picture
1.25

I think this could be really nice if it was made with a classic pesto. This dish needs a big injection of flavour. A classic pesto containing basil and garlic would work far better.

GwenKat's picture
1.25

One whole lemon was way too much! The whole bake tasted of lemon juice. The bake was easy to make, however, and I will be trying it again with a more traditional pesto recipe.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…