Gnocchi with Kale and Basil
OK, let’s all take a moment of silence for these gnocchi. I can’t believe how beautiful and delicious they are!
This recipe is also packed with great ingredients like kale, peas, basil and white beans. If you want to add a bit more protein, try serving it with my tofu cheese spread!
Bon appétit! xx
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Gnocchi with Kale and Basil
- 1 tablespoons (15 ml) olive oil + 2 tbsp. tablespoons (30 ml)
- 2 minced garlic cloves
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 6 cups (180 g) kale, coarsely chopped
- 1/4 cup (60 ml) vegetable stock + 1/4 cup (60 ml)
- 2 cups (60 g) fresh basil
- 1 can (398 ml) white beans
- Zest of 1 well-washed lemon
- 2 tablespoons (30 ml) nutritional yeast
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 2 packets (500 g) gnocchi or another short pasta of your choice
- 1/2 cup (125 ml) cooking water
- 1/2 cup (75 g) thawed frozen peas
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The cutting board
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Preparation
Gnocchi with Kale and Basil
- Heat the oil in a non-stick skillet over a medium heat and cook the garlic and hot pepper flakes for two minutes, stirring often. Add the kale and 60 ml of vegetable broth, then blanch the kale for three minutes.
- Transfer the kale mixture to a blender with the basil, white beans, remaining vegetable stock, lemon zest, nutritional yeast, remaining olive oil, and salt and pepper. Blend until very smooth.
- Cook the gnocchi in boiling salted water according to the package directions. Remove 125 ml of the cooking water, then drain the gnocchi.
- Transfer the sauce, gnocchi, cooking water and peas to a heated pan and stir over a medium heat for 1–2 minutes. Serve with a drizzle of olive oil and tofu cheese spread, if desired.
