Cavolo Nero Gnocchi with Basil & Cashew Pesto

So much green has never been so delicious..

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Cavolo Nero Gnocchi with Basil Pesto

Serves 6

INGREDIENTS

800g potatoes (sebagos or desirees work well)
200g chopped and cooked cavolo nero (Tuscan kale)
1 tsp salt
3 cups flour (I used spelt)

Pesto

1 cup grated parmigiano cheese
2 cups fresh basil leaves
1 cup raw cashews
2 garlic cloves
2 tbs olive oil (+ extra to cook)
sea salt to taste

DIRECTIONS

Give the potatoes a scrub (if dirty) leave whole with skin on and put in a large saucepan and cover with water. Season the water and bring to the boil and simmer for 30 minutes or until soft.

Allow to cool slightly and remove skin with a pairing knife. Use a potato ricer or mouli to grate potatoes. Put the cooked cavolo nero in food processor and process until you have a puree.

Add the cavolo puree to the potato, season with salt and add the flour. Mix until you have a vibrant green dough. Working in batches on a lightly floured surface, roll out the gnocchi dough into thin strips. Cut small 1 inch pieces and transfer to a tray lined with baking paper. Repeat until all the dough is done.

To make the pesto combine all of the ingredients, except for the olive oil and blitz in a food processor. Season to taste and drizzle over the olive oil.

When you’re ready to cook, bring a large pot of salted water to the boil. Add the gnocchi in batches and cook until the gnocchi floats to the top. Heat 2 tbs of olive oil in a large frypan. Transfer the gnocchi to the frypan and gently fry the gnocchi until golden and crisp. Spoon pesto in (about 2 tbs per person) and loosen the sauce with 1/2 cup of gnocchi cooking water.

Serve with extra fresh basil and fresh grated parmigiano.

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