Description
A vibrant and creamy kale pesto with tender shredded chicken and gnocchi, combined with fresh spinach, peas, and a touch of lemon for brightness. This comforting dish blends healthy greens with rich parmesan and pine nuts, cooked together to create a quick and satisfying meal perfect for any weeknight.
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
Main Ingredients
- 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 and prepare a bowl of ice-cold water. Add the kale and spinach to the boiling water and cook for 2-3 minutes until softened. Remove the greens using a slotted spoon and immediately plunge them into the ice-cold water to stop cooking, then drain and squeeze out excess water.
- Make the Kale Pesto: Place the blanched greens into a food processor along with garlic, lemon zest and juice, basil, pine nuts, parmesan, and olive oil. Blitz until smooth and season lightly with salt and pepper to taste.
- Combine and Cook: Transfer the pesto to a saucepan and add shredded chicken, frozen peas, light crème fraîche, and vegetable stock. Bring the mixture to a gentle boil.
- Cook the Gnocchi: Add the gnocchi to the saucepan, stirring occasionally and cooking for 3-4 minutes until the gnocchi are cooked through and tender.
- Serve: Spoon the gnocchi mixture into serving bowls, scatter with extra basil leaves, and grate additional parmesan on top before serving.
Notes
- Use fresh parmesan for the best flavor in the pesto and as a garnish.
- Shredded cooked chicken can be swapped with leftover roast chicken or rotisserie chicken.
- For a nuttier flavor, consider lightly toasting the pine nuts before adding to the pesto.
- If you can’t find light crème fraîche, you can substitute with creme fraiche or a dollop of Greek yogurt for creaminess.
- This recipe can be made vegetarian by omitting the chicken and adding extra peas or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: kale pesto, chicken gnocchi, creamy gnocchi recipe, healthy pesto, quick dinner, Italian comfort food
