Gnocchi with Cavolo Nero & Hazelnut Pesto

PREP: 10 Minutes
COOK: 10 Minutes
SERVES: 2
Skill Level: Easy
Picture of Gnocchi with Cavolo Nero & Hazelnut Pesto

Nutrition Info (Per Serving)

788 kcal Energy
65.3 g Carbohydrate
22.9 g Protein
6.4 g (of which Sugar)
45.7 g Fat
12.2 g Fibre
9 g (of which Saturated Fat)
1.2 g Salt

Ingredients

60g hazelnuts

200g pack shredded cavolo nero

50g vegetarian hard cheese, grated

1 clove garlic

3 tbsp extra virgin olive oil

150g chestnut mushrooms, sliced

150g cherry tomatoes, halved

400g pack gnocchi

Instructions

1. Preheat the oven to 200°C, gas mark 6.

2. Place the hazelnuts in a small roasting tin and roast for 5 minutes.

3. Meanwhile, blanch the cavolo nero in boiling water for 3 minutes, drain well reserving 150ml cooking water.

4. Place 100g of the cooked cavolo nero in a food processor with the reserved cooking water, hazelnuts, cheese, garlic and 3 tbsp oil and blitz until smooth, season.

5. Heat the remaining oil in a frying pan and fry the mushrooms and tomatoes for 2-3 minutes then stir in the remaining cavolo nero

6. Cook the gnocchi in boiling water for 3 minutes until they begin to float, drain and return to the pan, add the mushroom mixture and pesto and stir to combine.

7. Serve with extra grated cheese on top.

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Cooking Tips

Try using other nuts such as walnuts, pine nuts or almonds. The pesto is also great tossed into pasta or roasted Mediterranean vegetables.

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