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Cavolo Nero Pesto Gnocchi

A deliciously creamy winter gnocchi using winter cavolo nero or Tuscan kale to make a rich, green pesto.

Serves 4


1 tbsp vegan butter

3 garlic cloves, minced

250g cavolo nero (Tuscan kale), roughly chopped

Handful of basil leaves

20g pine nuts

120ml / 1/2 cup olive oil

60ml / ¼ cup water

500g gnocchi

½ lemon, juiced

Pinch of chilli flakes

Vegan parmesan, optional


1. Melt the butter in a deep frying pan and add the garlic, cooking until toasted and fragrant. Stir in the cavolo nero with a pinch of salt and cover with a lid to steam until softened.

2. Transfer to a food processor with the basil, pine nuts, olive oil and water. Blend to smooth, thick paste.

3. Meanwhile, bring a pan of salted water to the boil and cook the gnocchi for 2 mins or until they float to the surface. Reserve 2 ladles of the cooking water and drain the gnocchi.

4. Add the pesto and cooking water to the pan along with the gnocchi. Stir everything over a low heat until creamy and emulsified. Taste and season with the lemon juice, chilli flakes, salt and pepper.

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