Dinner

Kale Pesto and Chicken Gnocchi Recipe

ByJack Voss November 2, 2025November 2, 2025

Introduction

This kale pesto and chicken gnocchi is a vibrant, comforting dish that combines tender gnocchi with a fresh, flavorful pesto sauce. It’s a quick and satisfying meal perfect for busy weeknights or casual dinners.

A white plate holds a dish with three main layers: a base of small, round yellow gnocchi covered in a creamy green pesto sauce speckled with herbs, a mix of fresh bright green peas scattered throughout, and topped with grated white cheese that looks soft and fine. There are several fresh green basil leaves placed on top, adding a touch of vivid color and texture. The dish is lightly sprinkled with black pepper, and a silver fork rests on the right side of the plate. The background shows a white marbled texture surface under the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a medium saucepan of water to the boil and prepare a bowl of ice-cold water.
Step 2: 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.
Step 3: Drain the greens and squeeze out any excess water. Place them in a food processor along with the garlic, lemon juice and zest, basil, pine nuts, parmesan, and olive oil. Blitz until smooth and season lightly.
Step 4: Pour the pesto into a saucepan. Add the shredded chicken, frozen peas, crème fraîche, and vegetable stock. Bring to a boil over medium heat.
Step 5: Add the gnocchi to the sauce and cook for 3–4 minutes until the gnocchi is cooked through and tender.
Step 6: Serve the gnocchi topped with extra basil leaves and a grating of parmesan for a fresh finish.

Tips & Variations

For a nuttier flavor, toast the pine nuts lightly before adding them to the pesto.
Swap chicken for cooked sausage or tofu for a different protein twist.
Use fresh peas instead of frozen if they’re in season for added sweetness.
Add a pinch of chili flakes to the pesto for a subtle spicy kick.

Storage

Store any 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 water or stock to loosen the sauce if needed. Gnocchi can become a bit soft after reheating, so enjoy it fresh for the best texture.

How to Serve

A white plate holds a serving of gnocchi covered in a green, creamy pesto sauce. Small green peas are scattered throughout the dish, adding bright green pops of color. Fresh basil leaves are layered on top, giving a rich, leafy green texture. A generous layer of finely grated white cheese is sprinkled over half of the gnocchi, creating a soft, snowy contrast. Coarse black pepper is lightly scattered across the surface, adding small black specks. To the right side of the plate, a silver fork rests partially in the gnocchi. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of frozen?

Yes, fresh gnocchi works well and usually cooks faster—about 1 to 2 minutes until they float to the surface. Just watch carefully to avoid overcooking.

Is this recipe suitable for freezing?

The pesto and chicken mixture freezes well, but gnocchi can become mushy after freezing and reheating. For best results, freeze the sauce and cook fresh gnocchi when ready to serve.