Kale Pesto and Chicken Gnocchi Recipe

Introduction

This kale pesto and chicken gnocchi dish combines fresh greens with tender chicken and soft gnocchi for a comforting, flavorful meal. The vibrant pesto adds a bright, herby note that makes this recipe a perfect weeknight dinner.

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
• 150ml vegetable stock
• 300g gnocchi

Instructions

1. Step 1: Bring a medium saucepan of water to the boil and prepare a bowl of ice-cold water. Add the kale and spinach to the boiling water and cook for 2-3 minutes until softened. Remove with a slotted spoon and immediately transfer to the cold water to stop cooking. Drain and squeeze out excess water.
2. Step 2: Place the drained greens in a food processor with the garlic, lemon zest and juice, basil, pine nuts, parmesan, and olive oil. Blitz until smooth and season lightly with salt and pepper.
3. Step 3: Pour the pesto into a saucepan and add the shredded chicken, frozen peas, crème fraîche, and vegetable stock. Bring the mixture to a boil over medium heat.
4. Step 4: Add the gnocchi to the boiling pesto mixture and cook for 3-4 minutes until the gnocchi are cooked through and tender.
5. Step 5: Serve topped with extra basil leaves and a sprinkle of grated parmesan for a fresh finish.

Tips & Variations

• For a nuttier flavor, toast the pine nuts lightly before adding them to the food processor.
• Swap chicken for cooked shrimp or keep it vegetarian by using extra peas or mushrooms instead of chicken.
• If fresh basil isn’t available, substitute with fresh parsley or cilantro for a different herbal note.
• Use store-bought pesto for a quicker version, then stir in the additional ingredients as directed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water if the sauce has thickened. Avoid freezing as the texture of the gnocchi may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of frozen?

Yes, fresh gnocchi can be used. Cook them just until they float to the surface, which usually takes less time than frozen gnocchi.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt as a substitute for crème fraîche. Add it off the heat to prevent curdling and maintain a creamy texture.

Kale Pesto and Chicken Gnocchi Recipe

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★★★★★

4.9 from 146 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A vibrant and creamy kale pesto and chicken gnocchi recipe combining nutrient-rich greens, tender shredded chicken, and pillowy gnocchi in a luscious sauce made with crème fraîche and parmesan, perfect for a cozy and flavorful weeknight meal.

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Ingredients

Scale 1x2x3x

For the Kale 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 Gnocchi and Chicken

• 250g cooked chicken breast, shredded
• 200g frozen peas
• 50g light crème fraîche
• 150ml vegetable stock
• 300g gnocchi

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Instructions

1. Blanch the Greens: Bring a medium saucepan of water to the boil. Prepare a bowl of ice-cold water. Place the kale and spinach into the boiling water and cook for 2-3 minutes until softened. Remove the greens with a slotted spoon and immediately immerse them into the cold water to stop the cooking process.
2. Drain and Squeeze: Drain the greens well and squeeze out the excess water to prevent a watery pesto.
3. Make the Pesto: Transfer the blanched greens into a food processor. Add the chopped garlic, lemon zest and juice, basil, pine nuts, parmesan, and olive oil. Blitz until smooth, then season lightly with salt and pepper to taste.
4. Cook the Sauce: Pour the prepared kale pesto into a saucepan. Add the shredded chicken, frozen peas, light crème fraîche, and vegetable stock. Bring the mixture to a gentle boil over medium heat.
5. Cook the Gnocchi: Add the gnocchi into the boiling sauce and cook for 3-4 minutes until the gnocchi are cooked through and tender.
6. Serve: Serve the kale pesto chicken gnocchi hot, garnished with extra basil leaves and freshly grated parmesan cheese.

Notes

• Blanching the greens helps maintain the vibrant color and reduces any bitterness.
• Using light crème fraîche adds creaminess with fewer calories than heavy cream.
• You can substitute gnocchi with small pasta or potatoes if preferred.
• For a nut-free version, omit pine nuts and replace with toasted sunflower seeds.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: kale pesto, chicken gnocchi, easy dinner, creamy sauce, healthy meal, Italian pasta, quick recipe