Kale Pesto Gnocchi
Looking for a fun and exciting way to add greens to your diet? This vegan kale pesto paired with soft pillowy gnocchi is the perfect meal for you! This meal has it all! The deep and earthy flavor of Tuscan kale, the creaminess of the walnut and cashews, the zing of lemon juice, and the basil combine to make a creamy pesto that's vibrant in colour and rich in flavour. Packed with 13g of protein, this dairy free pesto is easy to prepare and ideal for a quick weeknight dinner.
Ingredients
- 6 cups tuscan kale or curly kale
- 1 clove garlic
- ⅓ cup walnuts
- ⅓ cup cashews
- Juice of 1-1.5 lemons to taste
- ⅓ cup olive oil
- 1 large bunch basil
- ⅓ cup nutritional yeast
- Salt and pepper to taste
- 300 g gnocchi
Instructions
- First, remove the stems of your kale.
- Give your kale a good wash, then add it to a blender or food processor along with the rest of your ingredients.
- Pulse until everything is incorporated, scraping down the sides as needed.
- Add more olive oil or water if needed to loosen everything up, and season to taste with salt and pepper.
- Cook your gnocchi according to the package directions.
- Mix your gnocchi in a pan with some pesto and reserved pasta water, and enjoy!
Nutrition
Serving: 1gCalories: 443.7kcalCarbohydrates: 37gProtein: 13gFat: 29.4gSaturated Fat: 4.1gPolyunsaturated Fat: 7.07gMonounsaturated Fat: 16.52gSodium: 435.4mgPotassium: 418mgFiber: 4.3gSugar: 2.8gVitamin A: 154.47IUVitamin C: 57.16mgCalcium: 114.3mgIron: 2.7mg
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