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Kale pesto & chicken gnocchi served on a plate

Kale pesto & chicken gnocchi

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it's ideal for busy days and takes just 20 minutes

Nutrition: Per serving
low inkcal417


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
  • 300ml vegetable stock
  • 300g gnocchi


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2021


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A star rating of 4 out of 5.5 ratings

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