There’s a New Pesto in Town! Gnocchi with Kale, Parsley and Walnut Pesto

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
Serves 2
Pesto Ingredients:
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
Gnocchi Ingredients:
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

For Pesto
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.
For Gnocchi
Press a fork to create little ridges
Put a large pot of salted water on to boil for the gnocchi.
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).  

Vegan Gnocchi ready to be cooked
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.
Spoon over some of the pesto and finish with a drizzle of olive oil.
Serve immediately!

Kayleigh Read

Guest Writer
Owner of the UK based Deerly Beloved Bakery

Kayleigh Read started her vegan cooking career at the tender age of 17 working in a local vegan and vegatarian cafe as a full time cook. After 4 years she changed jobs but she soon realised that cooking was where her passion lay. In early 2011 she started a vegan recipe and life style blog and in May of that same year she started her small bakery from home, supplying local cafes with her vegan, cakes, bakes and chocolates. She also makes wedding and celebration cakes and caters events. She recently wrote her first recipe Zine 'Adventures From A Vegan Kitchen' and started a vegan get together group in her home town of Norwich.

To find out more about Deerly Beloved Bakery check out Kayleigh’s website – Deerly Beloved Bakery

Or check out Kayleigh's Facebook page