Kale pesto & chicken gnocchi

Kale pesto & chicken gnocchi


Kale pesto & chicken gnocchi

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Go green with our chicken gnocchi and kale pesto, which are full of healthy ingredients. It's a balanced, easy dish that's great for busy days and only takes 20 minutes to make.


  • 65g kale, washed and roughly chopped
  • 1 small garlic clove, roughly chopped
  • 100g spinach
  • 1 lemon, zested and juiced
  • 15g pine nuts
  • ½ small bunch of basil, plus extra leaves to serve
  • 25ml olive oil
  • 250g cooked chicken breast, shredded
  • 1 tbsp parmesan, plus extra to serve
  • 200g frozen peas
  • 150ml vegetable stock
  • 50g light crème fraîche
  • 300g gnocchi


Bring a medium pot of water to a boil and put a bowl of ice-cold water to the side. Put the kale and spinach in the boiling water and let them cook for 2 to 3 minutes, or until they are soft. Using a slotted spoon, take them out and drop them into the cold water. Drain the water, and then squeeze out the rest.

Put the greens, garlic, lemon juice and zest, basil, pine nuts, Parmesan, and olive oil in a food processor and blend until smooth. Lightly season.

Pour the pesto, chicken, peas, crème fraiche, and stock into a pot and bring to a boil. Put in the gnocchi and cook for 3–4 minutes, or until they are done. Spread the extra basil leaves on top and grate some parmesan cheese on top to serve.


Gnocchi :

Gnocchi is a type of pasta that is often served with cheese and tomato sauce. In some parts of Italy, it can also be a dessert.

Gnocchi is an Italian type of pasta that was first made in Milan. It has flour, eggs, water, and salt in it. They are usually shaped by hand or with an egg beater on top of the soured dough into soft dough balls or flattened tubes. Then they are boiled in salted water for 5–10 minutes, until they float to the top.

Once the gnocchi is cooked and drained, it is mixed with tomato sauce and grated Parmesan cheese before being served hot or cold.

Crème fraiche :

Crème fraiche

Crème fraiche is a type of thick, creamy, lightly cultured cream that is made by bacterial fermentation.

Since the Middle Ages, this old French liqueur has been used in cooking. It can be made into sauces, desserts, and cakes by mixing it with fruits and spices. It is used as a sauce on fish and vegetables in France.

At first, crème fraiche was made from the leftover whey from making cheese. You can also make it by adding buttermilk or sour cream to boiled cream or cultured cream and leaving it in a warm place overnight.



Parmesan is a hard cheese that melts, so it is often used to top hot dishes.

Parmesan cheese has been around since the Middle Ages, but it wasn't until the late 1800s that it could be made in large quantities.

The Industrialization of Parmesan Cheese in the Late 19th Century: An Italian priest found parmesan by accident while on a trip to France. 

It became popular all over Europe and was shipped to the United States. 

The Industrialization of Parmesan Cheese in the Late 19th Century: An Italian priest found parmesan by accident while on a trip to France. The cheese became popular in Europe and was shipped to the United States.

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