Gnocchi with Cavolo Nero and Hazelnut Pesto
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.