Toasted Gnocchi & Kale Pesto

20 min

4 servings

You don’t have to make pesto with basil, in fact, you can choose any green herb you’d like. We’ve gone a little more out of the box and use kale, a nutrient-powerhouse full of vitamin C & K. We’ve also swapped the classic pine nuts for sunflower seeds – equally delicious, but much more affordable.

Ingredients

  • 1⁄2 cup olive oil, divided
  • 1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
  • 1⁄2 bunch green kale
  • 1⁄4 cup water
  • 2 - 3 tbsp lemon juice
  • 3 tbsp raw sunflower or pepita seeds
  • 2 tbsp Pesto Sauce Mix or Herb & Garlic Dip Mix
  • 1 pkg (350 g) Olivieri® Skillet Gnocchi®

Preparation

  1. Heat 1⁄2 tbsp oil in a large sauté pan over medium-high heat.
  2. Meanwhile, cut chicken into bite-sized pieces; stir-fry until cooked through, 6–8 min. Remove from pan and set aside.
  3. While the chicken is cooking, de-stem kale and tear leaves. You should have about 4 cups (packed). In a food processor or high-speed blender, add kale, water, lemon juice, 3 tbsp oil, seeds, and mix. Blend until well combined, scraping down the sides, as necessary. It will be thick—thin out with more water or oil, if desired.
  4. Over medium heat, heat remaining 1⁄2 tbsp oil. Add gnocchi; cook, stirring frequently until golden brown, 4–5 min.
  5. Add cooked chicken and pesto to pan; stir until combined. Add toppings and stir to mix. Serve immediately.

Nutritional Information

Per serving: Calories 500, Fat 21 g (Saturated 3.5 g, 0 0 g), Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 43 g (Fiber 4 g, Sugars 2 g), Protein 34 g.

Tips

Look for skillet gnocchi in the refrigerated pasta section of your grocery store. While traditional gnocchi is boiled, this product only requires a quick pan-fry. The end result is a crispy golden exterior with a soft and fluffy interior.

Perfectly Balance Your Plate

Serve with 1⁄2 cup veggies, your choice.