Toasted Gnocchi & Kale Pesto
You don’t have to make pesto with basil, in fact, you can choose any green herb you’d like. We’ve gone a little more out of the box and use kale, a nutrient-powerhouse full of vitamin C & K. We’ve also swapped the classic pine nuts for sunflower seeds – equally delicious, but much more affordable.
Perfectly Balance Your Plate
Serve with 1⁄2 cup veggies, your choice.
Ingredients
Toppings (optional): halved cherry tomatoes, grated parmesan
Preparation
- Heat 1⁄2 tbsp oil in a large sauté pan over medium-high heat.
- Meanwhile, cut chicken into bite-sized pieces; stir-fry until cooked through, 6–8 min. Remove from pan and set aside.
- While the chicken is cooking, de-stem kale and tear leaves. You should have about 4 cups (packed). In a food processor or high-speed blender, add kale, water, lemon juice, 3 tbsp oil, seeds, and mix. Blend until well combined, scraping down the sides, as necessary. It will be thick—thin out with more water or oil, if desired.
- Over medium heat, heat remaining 1⁄2 tbsp oil. Add gnocchi; cook, stirring frequently until golden brown, 4–5 min.
- Add cooked chicken and pesto to pan; stir until combined. Add toppings and stir to mix. Serve immediately.
Nutritional Information
Per serving: Calories 500, Fat 21 g (Saturated 3.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 43 g (Fibre 4 g, Sugars 2 g), Protein 34 g.
Tips
Look for skillet gnocchi in the refrigerated pasta section of your grocery store. While traditional gnocchi is boiled, this product only requires a quick pan-fry. The end result is a crispy golden exterior with a soft and fluffy interior.
Shop This Recipe
