Dish of the week: Gnocchi with cavolo nero & hazelnut pesto

Prep: 10 minutes
Cook: 10 minutes
Serves 2

60g hazelnuts
200g pack shredded cavolo nero
50g vegetarian hard cheese, grated
1 clove garlic
3 tbsp extra virgin olive oil
150g chestnut mushrooms, sliced
150g cherry tomatoes, halved
400g pack gnocchi

Preheat the oven to 200oC, gas mark 6.

Place the hazelnuts in a small roasting tin and roast for 5 minutes.

Meanwhile, blanch the cavolo nero in boiling water for 3 minutes, drain well reserving 150ml cooking water.

Place 100g of the cooked cavolo nero in a food processor with the reserved cooking water, hazelnuts, cheese, garlic and 3 tbsp oil and blitz until smooth, season.

Heat the remaining oil in a frying pan and fry the mushrooms and tomatoes for 2-3 minutes then stir in the remaining cavolo nero.

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.

Cooks tip
Try using other nuts such as walnuts, pine nuts or almonds. The pesto is also great tossed into pasta or roasted Mediterranean vegetables.