Gnoc­chi with Cavolo Nero and Hazel­nut Pesto

The People's Friend - - Cookery -

Course: Main Skill level: easy Serves: 2 Veg­e­tar­ian

■ 60 g (2¼ oz) hazel­nuts

■ 1 x 200 g pack shred­ded cavolo nero

■ 50 g (1¾ oz) veg­e­tar­ian hard cheese, grated, plus ex­tra to serve

■ 1 clove gar­lic

■ 3 tbs ex­tra vir­gin olive oil

■ Salt and freshly ground black pep­per, to taste

■ 150 g (5½ oz) chest­nut mush­rooms, sliced

■ 150 g (5½ oz) cherry toma­toes, halved

■ 1 x 400 g pack gnoc­chi

1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Place the hazel­nuts in a small roast­ing tin and roast for 5 min­utes. 3 Mean­while, blanch the cavolo nero in boil­ing wa­ter for 3 min­utes, then drain well, re­serv­ing 150 ml (¼ pt) cook­ing wa­ter.

4 Place 100 g (3½ oz) of the cooked cavolo nero in a food pro­ces­sor with the re­served cook­ing wa­ter, hazel­nuts, cheese, gar­lic and two ta­ble­spoons of the oil and blitz un­til smooth. Sea­son to taste.

5 Heat the re­main­ing oil in a fry­ing-pan and fry the mush­rooms and toma­toes for 2 to 3 min­utes then stir in the re­main­ing cavolo nero.

6 Cook the gnoc­chi in boil­ing wa­ter for 3 min­utes un­til they be­gin to float. Drain and re­turn to the pan. Add the mush­room mix­ture and pesto and stir to com­bine. Serve with ex­tra grated cheese on top.

Try us­ing other nuts such as wal­nuts, pine nuts or al­monds. The pesto is also great tossed into pasta or roasted Mediter­ranean veg­eta­bles.

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