Gnocchi with Tenderstem® Broccoli & Kale Pesto
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Total: 35 mins
Blitz your way to a delicious dinner with a zingy homemade pesto featuring seasonal kale whizzed with garlic and creamy cashews. It’s bellissiomo stirred through bright Tenderstem® broccoli, cherry tomatoes and fluffy gnocchi, served topped with savoury crumbles of feta.
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838 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 200g Tenderstem® broccoli
  • 250g cherry vine tomatoes
  • 1 chilli
  • 100g kale
  • A handful of mint, leaves only
  • 1 garlic clove
  • 1 lemon
  • 35g cashews
  • 400g gnocchi
  • 100g feta
From your kitchen
  • Sea salt
  • 3 tbsp olive oil
  • Freshly ground pepper
You'll need
  • Medium pan with lid
  • Food processor (optional)
  • Large frying pan
Step by step this way
  • 1.

    Fill a medium pan with water and add a pinch of salt. Cover, set on a high heat and bring to the boil.

  • 2.

    Peel the red onion and thinly slice it. Trim the dry ends from the Tenderstem® broccoli and chop the florets and stems into bite-size pieces. Halve the cherry tomatoes. Halve the chilli, flicking out the seeds and white pith for less heat. Finely chop the chilli. Set the veg to one side, keeping them separate.

  • 3.

    Strip the kale leaves from their thick stalks. Roughly tear the kale leaves, then pop them into a food processor. Add the mint leaves. Peel and grate in the garlic. Tip in the cashews. Grate in the lemon zest and squeeze in the juice. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Whizz till everything is finely chopped. If you haven't got a food processor, see our tip.

  • 4.

    Warm 1 tbsp olive oil in a large frying pan on a medium-high heat. Add the broccoli, red onion and chilli. Season with a pinch of salt and pepper and fry for 5 mins, stirring every so often, till tender and slightly charred.

  • 5.

    Add the cherry tomatoes to the pan and continue to fry, stirring often, for 3 mins till the tomatoes are slightly softened.

  • 6.

    The water in the other pan should be boiling by now. Carefully drop in the gnocchi and simmer for 3-4 mins, till they rise to the surface. Use a slotted spoon to lift the gnocchi into the pan of veg.

  • 7.

    Tip the kale pesto into the frying pan. Stir well to coat. Divide the gnocchi and veg between 2 warm plates or bowls. Crumble over the feta to serve.

  • Tip

    No processor? No problem
    If you don't have a food processor you can make this pesto by very finely chopping the kale, mint and cashews, then grating in the garlic and lemon zest. Squeeze in the lemon juice, add the olive oil, seasoning and stir to make a chunkier pesto.

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