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Kale pesto & chicken gnocchi

Kale pesto & chicken gnocchi served on a plate

Kale pesto & chicken gnocchi

Name: Kale pesto & chicken gnocchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 65g kale washed and roughly chopped; 100g spinach; 1 small garlic clove roughly chopped; 1 lemon zested and juiced; ½ small bunch of basil plus extra leaves to serve; 15g pine nuts; 1 tbsp parmesan plus extra to serve; 25ml olive oil; 250g cooked chicken breast shredded; 200g frozen peas; 50g light crème fraîche; 300ml vegetable stock; 300g gnocchi

Liberty Mendez

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.9 out of 5.12 ratingsRate

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Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it's ideal for busy days and takes just 20 minutes

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Ingredients

Nutrition

Units:

MetricUS

For the pesto

65g kale

washed and roughly chopped
100g spinach
1 small garlic clove

roughly chopped
1 lemon

zested and juiced
½ small bunch of basil

plus extra leaves to serve
15g pine nuts
1 tbsp parmesan

plus extra to serve
25ml olive oil

For the bake

250g cooked chicken breast

shredded
200g frozen peas
50g light crème fraîche
300ml vegetable stock
300g gnocchi

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Nutrition: Per serving

kcal417

low
fat18g
saturates6g
carbs31g
sugars4g
fibre5g
protein31g
salt1.6g

Method

step 1

Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.
step 2

Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.
step 3

Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.

Recipe from Good Food magazine, May 2021

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A star rating of 3.9 out of 5.12 ratings

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