By Louise Oliver
This pesto keeps in the fridge for up to a week and is ideal for a speedy dinner. It is a great partner for the gnocchi and, if you make double the quantity you need, both can be happily frozen.
Kale Pesto, enough for 10- 12 servings,
85g/3oz nuts, toasted
85g/3oz coarsely grated hard cheese
3 garlic cloves, skins removed
75ml/21/2 fl oz extra virgin olive oil
juice of 1- 2 lemons
Potato Gnocchi, serves 4
500g potatoes, peeled and cut into similar sized chunks
200g plain flour
1 large egg, lightly beaten,
100g Anster cheese, grated (optional)
salt and pepper
Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and let simmer for 15 minutes or so, until tender, and drain well. Then mash the potatoes, don’t worry if they are a bit lumpy, the gnocchi needs a bit of texture. Transfer the mixture to a bowl to cool.
Meanwhile you can make the speedy pesto. Put the nuts, cheese, garlic, oils, kale and lemon juice in a food processor or use a hand blender to blitz to a paste. Add seasoning and some more lemon juice to taste.
Once the potatoes are tepid add the flour, egg, seasoning and cheese (if using). With a wooden spoon, or your hands, mix thoroughly and bring together to a firm dough. Give it a gentle knead for a few minutes and then roll the dough out into sausages roughly about 1.5cm in diameter and cut them into 2.5.cm lengths. If you are not intending to eat the gnocchi straight away, you can store it in the fridge or freezer now.
Otherwise bring a large pan of water to the boil and and cook the gnocchi in batches, for a couple of minutes. For bigger or smaller gnocchi, adjust your cooking time accordingly. When they start to rise to the surface, use a slotted spoon to lift them out and then add your pesto and enjoy!