Dinner

Crispy Gnocchi with Cavolo Nero Pesto, Asparagus & Peas Recipe

ByEthan Lark November 21, 2025November 21, 2025

Introduction

Crispy gnocchi paired with vibrant cavolo nero pesto, tender asparagus, and sweet peas makes a delightful and fresh dish. This recipe guides you through making pillowy gnocchi from scratch and combining it with a flavorful, nutty pesto for a satisfying meal.

The dish is served in a black skillet placed on a white marbled surface. The bottom layer is a bright green, creamy sauce with small green peas and asparagus spears arranged across it. On top of this green base, there are golden-brown, crispy gnocchi pieces piled in the center, with shaved white cheese sprinkled over them. To the lower left of the skillet, there is a small white bowl filled with more shaved cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

850g baking potatoes (about 4)
1 tbsp olive, rapeseed or vegetable oil
2 egg yolks (freeze the whites for another recipe)
100g ‘00’ pasta flour
Grating of nutmeg
20g semolina or fine polenta
Knob of butter
150g asparagus tips
100g fresh or frozen peas
150g cavolo nero
1 garlic clove
50ml olive oil
1 lemon, zested
20g parmesan or vegetarian hard cheese, grated, plus extra shavings to serve
20g flaked toasted almonds

Instructions

Step 1: Cook the potatoes by rubbing them with oil and salt, pricking them with a fork. Microwave on high for 5 minutes, then bake at 200°C (180°C fan / gas 6) for 45 minutes or air-fry at the same temperature for 30 minutes until crisp outside and soft inside. Cool for 10 minutes or completely if preparing ahead.
Step 2: Split the potatoes and scoop out the middles. Mash until smooth or use a potato ricer. Place the mash on a work surface and make a well in the center.
Step 3: Drop the egg yolks into the well and whisk lightly with a fork, drawing in the potato gradually. Sprinkle flour, season with salt, and grate nutmeg over the mixture. Gently work into a soft dough, avoiding overworking to keep the gnocchi light.
Step 4: Divide the dough into four balls. Roll each into a long sausage about the thickness of a chipolata. Cut into 2cm pieces. Scatter semolina or polenta on a tray, place gnocchi on it, and press a thumb into the middle of each piece. Cover and chill for up to a day or freeze for two months.
Step 5: To make the pesto, strip cavolo nero leaves from stalks. Wilt leaves by pouring boiling water over them. Blend leaves with garlic, olive oil, lemon zest, cheese, almonds, salt, and a splash of water until smooth. Adjust consistency with water or lemon juice if needed. Chill for a few days or freeze for up to three months.
Step 6: Bring a large pan of water to a simmer. Cook gnocchi in batches until they float to the surface (about 2 minutes). Scoop out with a slotted spoon and set aside.
Step 7: Melt butter in a large frying pan over medium heat. Fry gnocchi in batches until crispy on both sides. Remove and keep warm.
Step 8: Add more butter to the pan and cook asparagus for 2-3 minutes until just tender. Add peas, pesto, and a splash of water. Warm gently, then toss in the crispy gnocchi.
Step 9: Scatter over cheese shavings, grind black pepper, and serve immediately.

Tips & Variations

To save time, bake potatoes ahead when your oven is already on for another meal.
For extra crunch, lightly toast the gnocchi in semolina before frying.
Substitute cavolo nero with kale or spinach if preferred.
Use vegetarian hard cheese to keep the dish suitable for vegetarians.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan with a little butter or olive oil to restore crispiness. The pesto keeps well chilled for a few days or frozen for up to three months; thaw before use for best flavor.

How to Serve

A black cast iron pan is filled with a vibrant green sauce as the bottom layer, which looks creamy and textured with small green peas mixed in. On top of the sauce, there are five long, bright green asparagus spears placed evenly around the pan. Over the asparagus and sauce, there is a layer of golden brown, crispy gnocchi pieces piled in the center, each piece showing a slightly browned crust. Finally, thin white shavings of cheese are sprinkled on the gnocchi layer, adding a contrasting light texture. The pan rests on a white marbled texture surface, with a small white bowl filled with extra cheese shavings placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baking potatoes?

Baking potatoes work best for gnocchi because of their dry texture. Regular boiling potatoes tend to be wetter and may result in sticky dough, so it’s best to stick with baking potatoes for light, fluffy gnocchi.

Can I make the gnocchi dough ahead of time?

Yes, after shaping the gnocchi, you can cover and chill them for up to 24 hours or freeze for up to two months. Cook them straight from frozen, just adding a minute or two to the cooking time.