Kale Pesto & Chicken Gnocchi Recipe
Introduction
This kale pesto and chicken gnocchi recipe is a fresh twist on a comforting favorite. Combining vibrant greens with tender chicken and pillowy gnocchi, it’s a quick and delicious meal perfect for any night of the week.
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. Add the kale and spinach to the boiling water and cook for 2-3 minutes until softened.
- Step 2: Remove the greens with a slotted spoon and immediately transfer to the cold water to stop cooking. Drain and squeeze out the excess water.
- Step 3: Place the drained greens, garlic, lemon zest and juice, basil, pine nuts, parmesan, and olive oil into a food processor. Blitz until smooth and season lightly with salt and pepper.
- Step 4: Pour the pesto into a saucepan along with the shredded chicken, frozen peas, crème fraîche, and vegetable stock. Bring to a boil.
- Step 5: Add the gnocchi to the saucepan and cook for 3-4 minutes until the gnocchi are cooked through and tender.
- Step 6: Serve topped with extra basil leaves and a generous grating of parmesan cheese.
Tips & Variations
- For a nuttier flavor, lightly toast the pine nuts before adding them to the pesto.
- Swap chicken for cooked shrimp or keep it vegetarian by adding more peas and mushrooms.
- If you don’t have crème fraîche, sour cream or Greek yogurt works well as a substitute.
- Use fresh gnocchi if available for a softer texture, otherwise frozen or store-bought gnocchi work fine.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce. Avoid microwaving at high heat, which can toughen the gnocchi.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
You can prepare the pesto in advance and store it in the fridge for up to 2 days. Assemble the dish just before serving for the best texture.
What can I use instead of pine nuts?
Walnuts, almonds, or cashews make great alternatives if you don’t have pine nuts on hand. Toast them lightly for extra flavor.
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Kale Pesto & Chicken Gnocchi Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant kale pesto and chicken gnocchi recipe combines tender gnocchi with a flavorful homemade kale and basil pesto, shredded chicken, and creamy crème fraîche. Enhanced with fresh spinach, peas, and pine nuts, it offers a quick, nutritious, and comforting meal perfect for weeknight dinners.
Ingredients
Pesto
- 65g kale, washed and roughly chopped
- 100g spinach
- 1 small garlic clove, roughly chopped
- Zest and juice of 1 lemon
- ½ small bunch of basil leaves, plus extra to serve
- 15g pine nuts
- 1 tbsp parmesan cheese, plus extra to serve
- 25ml olive oil
Main Dish
- 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 with a slotted spoon and immediately transfer to the cold water to stop the cooking process. Drain thoroughly and squeeze out excess water.
- Make the Pesto: Place the blanched greens, garlic, lemon zest and juice, basil leaves, pine nuts, parmesan, and olive oil into a food processor. Blitz until smooth and season lightly with salt and pepper to taste.
- Prepare the Sauce: Transfer the pesto into a saucepan, then add the shredded cooked chicken, frozen peas, light crème fraîche, and vegetable stock. Bring the mixture to a boil over medium heat, stirring occasionally.
- Cook the Gnocchi: Add the gnocchi to the boiling sauce and cook for 3-4 minutes until the gnocchi are cooked through and float to the surface.
- Serve: Scatter extra basil leaves over the dish and grate additional parmesan cheese on top before serving.
Notes
- Use cooked chicken breast to save time—rotisserie chicken works well.
- To make it vegetarian, omit the chicken and increase the crème fraîche for extra creaminess.
- If a food processor is not available, use a blender or finely chop the pesto ingredients and mix manually.
- Frozen peas can be substituted with fresh peas when in season for a sweeter flavor.
- For a nuttier pesto, lightly toast pine nuts before blending.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: kale pesto, chicken gnocchi, quick dinner, Italian-inspired, creamy pesto, healthy dinner
