Kale pesto & chicken gnocchi

SERVES 4 PREP 10 mins COOK 10 mins EASY

For the pesto

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

For the bake

250g cooked chicken breast,

shredded

200g frozen peas

50g light crème fraîche 150ml vegetable stock 300g gnocchi

1 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.

2 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.

3 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.

GOOD TO KNOW balanced • low cal • calcium •

folate • vit c • 1 of 5-a-day

PER SERVING 417 kcals • fat 18g • saturates 6g •

carbs 31g • sugars 4g • fibre 5g • protein 31g • salt 1.6g