Gnoc­chi with kale, fen­nel & smoked-al­mond pesto

The Mail on Sunday - You - - Food Donna Hay -

SERVES 4 60ml ex­tra-vir­gin olive oil 1 medium fen­nel, finely chopped sea salt and cracked black pep­per 100g chopped kale leaves 10g finely grated parme­san, plus ex­tra to serve 4 tbsp flat-leaf pars­ley leaves 40g smoked al­monds 450g baby spinach gnoc­chi or plain gnoc­chi

Heat 1 ta­ble­spoon of the oil in a large non­stick fry­ing pan over a medium heat. Add the fen­nel, salt and pep­per and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til soft. Set aside.

Place the kale in a colan­der and pour over boil­ing wa­ter. Set aside to cool slightly, then squeeze out the ex­cess wa­ter. Place the fen­nel, kale, parme­san, pars­ley, al­monds and re­main­ing oil in a food pro­ces­sor and process un­til finely chopped.

Cook the gnoc­chi in a large saucepan of salted boil­ing wa­ter for 3 min­utes or un­til done (or ac­cord­ing to the packet in­struc­tions). Drain, re­serv­ing 250ml of the wa­ter. Re­turn the pasta to the saucepan, add the pesto and re­served cook­ing wa­ter and toss to com­bine. Di­vide among bowls, sprin­kle with pep­per and top with ex­tra parme­san to serve.

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