Kale and Spinach Pesto Chicken Gnocchi Recipe
Introduction
This kale pesto and chicken gnocchi dish is a vibrant, comforting meal that combines fresh greens with tender chicken and pillowy gnocchi. It’s perfect for a quick weeknight dinner that feels both wholesome and indulgent. The bright lemon and basil notes add a refreshing twist to the creamy pesto sauce.
Ingredients
- 65g kale, washed and roughly chopped
- 100g spinach
- 1 small garlic clove, roughly chopped
- 1 lemon, zested and juiced
- ½ small bunch of basil, plus extra leaves to serve
- 15g pine nuts
- 1 tbsp parmesan, plus extra to serve
- 25ml olive oil
- 250g cooked chicken breast, shredded
- 200g frozen peas
- 50g light crème fraîche
- 150ml vegetable stock
- 300g gnocchi
Instructions
- Step 1: Bring a medium saucepan of water to the boil and prepare a bowl of ice-cold water. Add the kale and spinach to the boiling water and cook for 2-3 minutes until softened. Remove with a slotted spoon and immediately transfer to the ice water to stop the cooking. Drain and squeeze out excess water.
- Step 2: Place the drained greens, garlic, lemon juice and zest, basil, pine nuts, parmesan, and olive oil into a food processor. Blitz until smooth and season lightly with salt and pepper.
- Step 3: Pour the pesto into a saucepan with the shredded chicken, frozen peas, crème fraîche, and vegetable stock. Bring the mixture to a boil over medium heat.
- Step 4: Add the gnocchi to the saucepan and cook for 3-4 minutes until they float to the surface and are cooked through.
- Step 5: Serve the gnocchi topped with extra basil leaves and a generous grating of parmesan cheese.
Tips & Variations
- For a nuttier flavor, toast the pine nuts gently before adding them to the pesto.
- Swap out chicken for cooked shrimp or omit for a vegetarian version.
- If you prefer a thinner sauce, add a splash more vegetable stock while cooking.
- Use fresh gnocchi if available for a more delicate texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock to loosen the sauce if it has thickened. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pesto in advance?
Yes, the kale pesto can be made a day ahead and stored in the refrigerator in a sealed container. Stir in a little olive oil before serving if it thickens.
What can I use instead of crème fraîche?
You can substitute crème fraîche with sour cream, Greek yogurt, or heavy cream for a similar creamy texture and tangy flavor.
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Kale and Spinach Pesto Chicken Gnocchi Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant Kale Pesto & Chicken Gnocchi recipe combines tender gnocchi with a creamy, flavorful kale and basil pesto, succulent shredded chicken, and sweet peas. It’s a wholesome, comforting dish that comes together quickly using simple ingredients, perfect for a nutritious weeknight dinner.
Ingredients
For the Kale Pesto:
- 65g kale, washed and roughly chopped
- 100g spinach
- 1 small garlic clove, roughly chopped
- 1 lemon, zested and juiced
- ½ small bunch of basil, plus extra leaves to serve
- 15g pine nuts
- 1 tbsp parmesan, plus extra to serve
- 25ml olive oil
For the Main Dish:
- 250g cooked chicken breast, shredded
- 200g frozen peas
- 50g light crème fraîche
- 150ml vegetable stock
- 300g gnocchi
Instructions
- Blanch the Greens: Bring a medium saucepan of water to the boil and prepare a bowl of ice-cold water. Add the kale and spinach to the boiling water and cook for 2-3 minutes until softened. Use a slotted spoon to transfer the greens to the cold water to stop the cooking process. Drain and squeeze out any excess water.
- Make the Kale Pesto: Place the blanched greens into a food processor along with the roughly chopped garlic, lemon juice and zest, basil, pine nuts, parmesan, and olive oil. Blitz until smooth, then season lightly with salt and pepper to taste.
- Cook the Gnocchi Mix: Pour the prepared pesto into a saucepan, then add the shredded cooked chicken, frozen peas, light crème fraîche, and vegetable stock. Bring the mixture to a boil over medium heat.
- Add and Cook the Gnocchi: Stir in the gnocchi and cook for 3-4 minutes, or until the gnocchi are cooked through and tender.
- Serve: Spoon the gnocchi mixture into bowls, scatter over extra basil leaves, and grate some additional parmesan on top before serving.
Notes
- Blanching the greens helps to soften them for a smoother pesto and preserves their vibrant color.
- You can substitute pine nuts with walnuts or almonds if preferred.
- Using cooked chicken breast speeds up preparation time and ensures the chicken stays tender.
- If you want a richer sauce, swap light crème fraîche for full-fat crème fraîche or cream.
- Serve immediately to enjoy the best texture of gnocchi and fresh flavors of the pesto.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: kale pesto, chicken gnocchi, quick dinner, healthy comfort food, creamy pesto sauce
