Kale Pesto Gnocchi

Ingredients

Pesto

100g cavolo nero or kale, trimmed 

100g sugar snaps 

15g basil with stalks 

40g grated Parmesan, plus for sprinkling 

1 clove of garlic 

30ml extra-virgin olive oil, plus extra to serve 

1 tbsp lemon juice 

1/4 tsp salt 

400g gnocchi

15g butter 

1 tbsp olive oil

Salt and pepper 

Method

Blanch the cavolo nero or kale and the sugar snaps in plenty of salted water for a few seconds and rinse well under cold water to stop the greens from further cooking. 

Put most of the the drained cavolo nero/kale, Parmesan, garlic, oil, lemon juice and salt in a food processor and whizz to a fine paste. Season with 1/4 tsp salt and a grind. 

Cook the gnocchi according to the packet directions. When the gnocchi is almost cooked, heat a large pan with the butter and 1 tablespoon of olive oil and spoon the gnocchi into the pan and fry for a few minutes just to give it a slightly golden colour. 

Add the pesto, ricotta, sugar snap, remaining kale and some of the Parmesan to the pan and mix through. Top with more Parmesan and olive oil before serving.