Gnocchi with Lemon and Kale Pesto

Kale is often hailed for its high concentration of minerals, including calcium.


Serves 2
adults
559
Kcals
per serving

10 Mins
prep

12 Mins
cooking

Recipe
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Ingredients

2 tbsp pine nuts   (30g)
1 clove garlic  (6g)
Fresh flat leaf parsley, finely chopped  (25g)
Kale, stalks removed and sliced  (50g)
2 tbsp vegetarian Parmesan alternative, grated  (30g)
1 medium lemon, juiced and zested  (80g)
Pinch of ground black pepper
2 tbsp olive oil
Gnocchi  (400g)

Method

  1. Place the pine nuts into a small frying pan and cook over a gentle heat, stirring from time to time, until evenly browned.
  2. Make the pesto by placing the garlic, parsley, kale, pine nuts, cheese and lemon zest in a small bowl then season with the pepper to taste. Stir in the olive oil and lemon juice and set aside.
  3. Cook the gnocchi to the pack instructions, then drain well.
  4. Put the gnocchi in a serving bowl, add the pesto, stir through and serve.
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Nutritional information per serving

559kCal, 2326kJ
15.5g
25.9g
3.8g
66.7g
3.1g
4.5g
971mg

© The Vegetarian Society