GNOCCHI & WHITE BEANS KALE PESTO WITH PECORINO
This delightful summer recipe, crafted by @herrlich.dining, has quickly earned its place as a cherished favorite in our kitchen. As we've made it countless times now, we've discovered the joy of tailoring it to our unique taste preferences through subtle modifications. We recommend following the recipe as-is for the first try, then feel free to experiment and adjust according to your preferences in subsequent renditions. For example, you might try adding more chilli for extra heat, incorporating lemon zest for a refreshing twist, or boosting the garlic for added depth of flavour.
INGREDIENTS
-
250g gnocchi (Either fresh or spinach gnocchi is recommended)
- 300g kale
- 60g pine nuts (or you can use cashews to keep it Budget friendly)
- 80g pecorino
- 5 tbsp. or a few big squeezes of Mr. Olio extra virgin olive oil
- 1 garlic clove 1 can of Cannellini beans / white beans
METHOD
STEP 1. Cut the leaves of the kale from the harder stem and blanch them for 2-3 minutes in boiling water. immediately transfer to ice cold water and let it cool down completely.
STEP 2. Add kale with toasted nuts, grated cheese, oil and garlic in a blender and mix until smooth. you might need to add some water. Season with salt & pepper.
STEP 3. rinse the white beans and add to a pot with some Mr. Olio olive oil and slightly roast / boil for 3-4 minutes. make sure they are warm.
STEP 4. Boil the gnocchi briefly, rinse the water off and immediately add the pesto and the warm beans. serve with more grated pecorino and enjoy.
STEP 5. Drizzle a little Mr. Olio over as a finish touch!
