Move over Mr Basil because this parsley-kale pesto is gonna give you a run for your money!
This dish is filled with sunshine, even if the skies are grey!
The fresh kale-parsley pesto and light potato gnocchi work so well together; and the walnuts just tie the whole dish together.
Gnocchi with Kale, Parsley and Walnut Pesto
1 cup of Kale (raw, washed and the stems removed)
1 cup of Parsley
1 Large Garlic Clove
1/3 Cup of Good Olive Oil
1/2 cup of walnuts
Juice from Half a Lemon
Pinch of Sea Salt
1 Cup of Mashed Potato (cooled)
1 and 1/4 Cups of Plain Flour
1/4 Cup of Polenta
3-4 Tbsp of Olive oil
Pinch of Sea Salt
Cut the dough on the angle
In a processor whizz up the kale, parsley, garlic and walnuts. Then add the lemon juice, olive oil and sea salt. Process until smooth.
Check for seasoning and add a little more salt or lemon to your taste. Set aside.
Put a large pot of salted water on to boil for the gnocchi.
Press a fork to create little ridges
In a bowl mix the mash potato, polenta, flour and salt together and slowly add the olive oil to bring the mix together into a smooth dough. Flour your counter and roll the dough into a long ‘rope’. Then cut the dough out into equal slices on the angle to create the gnocchi.
To make traditional gnocchi shapes, press a fork into each gnocchi to create little ridges (this is done to help your sauce stick to the gnocchi).
Once this is done with each gnocchi pop on a plate and wait for your pan of salted water to come to the boil. Once boiling add the gnocchi a few at a time into the water. They will take around 5 minutes to cook and when they are ready they will float to the top of the pot! Scoop out with a slotted spoon and place on a serving plate.
Vegan Gnocchi ready to be cooked
Spoon over some of the pesto and finish with a drizzle of olive oil.