Gnocchi with Cavolo Nero & Hazelnut Pesto

PREP: 10 Minutes
COOK: 10 Minutes
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


  • 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


  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.

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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