Prep: 10 minutes

Cook: 10 minutes

Serves 2       

What You’ll Need: 

  • 60g hazelnuts
  • 200g pack shredded cavolo nero
  • 50g vegetarian hard cheese, grated
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil
  • 150g chestnut mushrooms, sliced
  • 150g cherry tomatoes, halved
  • 400g pack gnocchi

What To Do:

  • Preheat the oven to 200oC, gas mark 6.
  • Place the hazelnuts in a small roasting tin and roast for 5 minutes.
  • Meanwhile, blanch the cavolo nero in boiling water for 3 minutes, drain well reserving 150ml cooking water.
  • Place 100g of the cooked cavolo nero in a food processor with the reserved cooking water, hazelnuts, cheese, garlic and 3 tbsp oil and blitz until smooth, season.
  • Heat the remaining oil in a frying pan and fry the mushrooms and tomatoes for 2-3 minutes then stir in the remaining cavolo nero.
  • Cook the gnocchi in boiling water for 3 minutes until they begin to float, drain and return to the pan, add the mushroom mixture and pesto and stir to combine.
  • Serve with extra grated cheese on top.

Cooks tip

  • Try using other nuts such as walnuts, pine nuts or almonds. The pesto is also great tossed into pasta or roasted Mediterranean vegetables.

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