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