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.
Ingredients
Scale
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
Instructions
- 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.
- Drain and Squeeze: Drain the greens well and squeeze out the excess water to prevent a watery pesto.
- 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.
- 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.
- Cook the Gnocchi: Add the gnocchi into the boiling sauce and cook for 3-4 minutes until the gnocchi are cooked through and tender.
- 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
