Delicious Chicken Gnocchi with Kale Pesto

Step 1: Prepare the Greens

1. Boil Water:

   • Bring a medium saucepan of water to a boil. Prepare a bowl of ice-cold water nearby.

2. Blanch the Greens:

   • Add 65 g of kale and 100 g of spinach to the boiling water. Cook for 2-3 minutes until softened.

3. Shock the Greens:

   • Using a slotted spoon, remove the greens from the boiling water and immediately transfer them to the bowl of ice-cold water. This helps preserve their vibrant color.

4. Drain and Squeeze:

   • After a minute, drain the greens and squeeze out any excess water using your hands. Set aside.

Step 2: Make the Kale Pesto

5. Blend the Pesto:
   • In a food processor, combine the blanched greens, 1 small chopped garlic clove, juice and zest of 1 lemon, ½ small bunch of basil, 15 g of pine nuts, 1 tbsp of Parmesan cheese, and 25 ml of olive oil.
   • Blitz until smooth. Taste and season lightly with salt and pepper as needed.

Step 3: Cook the Gnocchi

6. Heat the Sauce:

   • In a saucepan, add the prepared pesto along with 250 g of shredded cooked chicken breast, 200 g of frozen peas, 50 g of light crème fraîche, and 150 ml of vegetable stock. Stir to combine and bring to a boil.

7. Add the Gnocchi:

   • Once boiling, add 300 g of gnocchi to the saucepan. Cook for 3-4 minutes, or until the gnocchi are cooked through and float to the surface.

Step 4: Serve

8. Garnish:

   • Once cooked, scatter extra basil leaves over the top and grate some additional Parmesan cheese for serving.

9. Enjoy:

   • Serve immediately and enjoy your, Delicious Chicken Gnocchi with Kale Pesto!