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.