Kale pesto & chicken gnocchi

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Source

Ingredients

65g kale, washed and roughly chopped

100g spinach

1 small garlic clove, roughly chopped

1 lemon, zested and juiced

½ small bunch of basil, plus extra leaves to serve

15g pine nuts

1 tbsp parmesan, plus extra to serve

25ml olive oil

250g cooked chicken breast, shredded

200g frozen peas

50g light crème fraîche

300ml vegetable stock

300g gnocchi

Method

Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.

Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.

Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.