Page 21 - Student Cook Book

Pesto Gnocchi
Ingredients:
50g walnuts
3 large handfuls of kale
1 small clove garlic
Zest and juice 1⁄2 lemon
2 tbsp olive oil
15g vegetarian head cheese or parmesan, grated Salt and pepper
250g fresh gnocchi
Method:
1. Bring a kettle of water to the boil.
2. Toast walnuts in a dry frying pan over medium heat
until they smell nutty.
3. Pour boiling water into a saucepan over medium
heat. Salt the water, drop the kale in. Once wilted,
lift the kale out of water using a slotted spoon. Keep the pan of water on the heat. Tip the kale into a bowl of cold water. Once cool, drain and squeeze out as much water as possible.
4. Roughly chap the walnuts. Put the kale into the small food processor along with most of the walnuts, garlic, lemon and juice, olive oil and most of the grated cheese. Blitz to a textured pesto. Season to taste.
5. Come back to the pan of boiling water. Drop in the gnocchi and cook according to packet instructions. Drain, saving a mug full of cooking water, then tip the gnocchi back into the pan and spoon in the pesto. Mix together, adding a splash of the cooking water to loosen the pesto, until everything is heated through.
6. Pour the gnocchi into a bowl and scatter over the remaining walnuts.
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