Gnocchi With Kale Pesto And Burrata

You must be signed in to print this content

This is a perfect weeknight meal that comes together in a flash. Tuscan kale is a great base for a beautifully green and flavorful pesto - not to mention all the superfood nutrients it adds to the delicious sauce. You can make the pesto ahead of time, and use any leftover for a grilled cheese sandwich, swirled into tomato soup, or even a dip for veggies.

You can use any storebought gnocchi for this recipe, but we especially love it as an opportunity to use gluten free gnocchi!

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

2508

Author:

Giadzy

Ingredients

For The Pesto:

1/2 cup walnut halves, toasted and cooled
1 garlic clove
1 bunch Tuscan kale, chopped, about 4 cups
1 teaspoon kosher salt
3/4 cup olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup freshly grated parmesan cheese

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

For The Gnocchi:

3 tablespoon olive oil
1 (400g) package gluten free gnocchi, such as Massimo Zero

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2/3 cup kale pesto, from above
1/2 cup pitted black olives such as Fratepietro

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 (4 ounce) balls of burrata cheese
Freshly ground black pepper, to finish

Instructions

For the pesto, add the walnuts and garlic clove to a food processor. Puree until finely chopped. Add the kale and salt and pulse until the kale is finely chopped. With the mortar running, stream in the olive oil. Add the parmesan cheese and pulse to combine. Set aside.
Heat a large skillet over medium high heat. Add the oil to the pan and heat another 30 seconds. Add the gluten free gnocchi to the hot oil and cook, stirring occasionally, until the gnocchi is golden brown and crispy all over, about 8 minutes. Add the pesto to the pan along with ¼ cup water. Simmer, tossing often, until the gnocchi is evenly coated and tender all the way through, about 2 minutes. Stir in the olives. Remove from the heat and tear the burrata over the top. Finish with a few grinds of black pepper and serve.