- 85g kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 50g walnut pieces
- 150ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g parmesan, roughly chopped
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 x 500g gnocchi
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
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.
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.