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Gnocchi With Kale Pesto And Burrata
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 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
-
1 cup freshly grated parmesan cheese
- 3 tablespoon olive oil
1 (400g) package gnocchi
- 2/3 cup kale pesto, from above
-
1/2 cup pitted black olives such as Fratepietro
- 2 (4 ounce) balls of burrata cheese
- Freshly ground black pepper, to finish
For The Pesto:
For The Gnocchi:
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 2508
Amount/Serving
% Daily Value
- Carbs
- 158 grams
- Protein
- 58 grams
- Fat
- 188 grams
- Saturated Fat
- 37 grams
- Cholestrol
- 85 milligrams
- Sodium
- 2346 milligrams
- Fiber
- 18 grams
- Sugar
- 2 grams
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