Creamy Kale Pesto Gnocchi Recipe
There is something truly magical about the combination of pillowy gnocchi and vibrant green pesto that just hits all the right notes—and when you bring in a luscious twist, Creamy Kale Pesto Gnocchi, you get a dish that’s bursting with flavor, texture, and comfort all at once. This recipe perfectly balances the earthiness of kale with the bright freshness of basil and the indulgent silkiness of cream. It’s simple enough to whip up on a weeknight but special enough to impress guests, making it a definite keeper in anyone’s culinary repertoire.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet essential for crafting the perfect Creamy Kale Pesto Gnocchi. Each one plays a vital part, from the tender gnocchi providing a soft base to the kale and basil combo that delivers a punch of color and nutrients.
- Gnocchi (1 1/2 to 2 lbs): Choose fresh or store-bought for quick cooking and a pillowy texture that carries the sauce beautifully.
- Fresh basil leaves (1/2 cup): Adds sweet, aromatic notes that brighten the dish instantly.
- Fresh kale leaves (2 cups): Gives a hearty, earthy depth and a gorgeous vibrant green color.
- Pine nuts (1/3 cup): Toast them lightly if you can—this brings out their nutty flavor which complements the pesto wonderfully.
- Freshly shredded parmesan cheese (1/2 cup): Adds savory richness and a little umami magic.
- Garlic cloves, minced (3 tablespoons): Offers the perfect hint of pungency that wakes up the pesto.
- Heavy whipping cream (1/2 cup): Makes the pesto irresistibly creamy, balancing the greens with smooth texture.
- Extra virgin olive oil (1/4 cup): Helps emulsify the pesto and adds fruity depth.
How to Make Creamy Kale Pesto Gnocchi
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Drop in your gnocchi and cook until they float up and feel tender when bitten, usually about 3 to 4 minutes depending on the brand. Once perfectly tender, drain them carefully, and set aside so they stay warm and ready to absorb all that creamy kale pesto goodness.
Step 2: Blend the Creamy Kale Pesto
In a blender or food processor, combine fresh basil, kale leaves, pine nuts, parmesan, minced garlic, olive oil, and heavy cream. Blend until you get a lush, creamy mixture that’s smooth but still packed with vibrant green flecks. Taste and season with salt and freshly ground black pepper to make this sauce burst with flavor.
Step 3: Toss Gnocchi with the Creamy Pesto
Gently toss the warm gnocchi in your freshly made creamy kale pesto until every bite is coated in the velvety sauce. The warmth from the gnocchi helps the sauce cling beautifully. Top with any extra parmesan and a sprinkle of chopped basil for a final flourish before serving right away.
How to Serve Creamy Kale Pesto Gnocchi
Garnishes
To elevate this dish, a sprinkle of freshly grated parmesan and a few more chopped basil leaves bring freshness and elegance. For a bit of crunch, you can also add some toasted pine nuts on top. These little touches enhance both flavor and appearance, making every mouthful exciting.
Side Dishes
This creamy kale pesto gnocchi pairs wonderfully with a light, crisp salad such as arugula with lemon vinaigrette to cut through the richness. Garlic-roasted vegetables or a simple side of grilled asparagus also complement the flavors beautifully without overpowering the main dish.
Creative Ways to Present
For a fun twist, serve the creamy kale pesto gnocchi in warm, shallow bowls and drizzle a little extra olive oil on top. You can even add a soft poached egg or crispy pancetta for added indulgence. These presentations create a more luxurious dining experience that feels like a special treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the gnocchi and pesto in an airtight container in the refrigerator. It’s best to keep the sauce and pasta together, so the flavors meld, but consume within 2 days for the freshest taste and texture.
Freezing
The creamy kale pesto gnocchi freezes well if you want to save it for a later date. Freeze in a sealed container or freezer bag, ideally without any garnishes. When frozen, it can last up to 2 months without losing much of its deliciousness.
Reheating
When you’re ready to enjoy it again, gently reheat over low heat on the stove, adding a splash of cream or water to loosen up the sauce if it thickens too much. Avoid the microwave if possible for best texture and flavor retention.
FAQs
Can I use store-bought pesto instead of making the creamy kale pesto?
Absolutely! While fresh creamy kale pesto brings a unique vibrant flavor, using a good quality store-bought pesto mixed with kale and cream can work well in a pinch.
What’s the best type of gnocchi to use?
Fresh potato gnocchi offers the best texture, but many store-bought varieties work just as well. Just make sure to cook according to package instructions until tender and floating.
Is it possible to make this dish vegan?
Yes, substitute the parmesan cheese with nutritional yeast or vegan cheese and swap the heavy cream for a plant-based cream alternative. The dish will still be creamy and flavorful.
Can I prepare the pesto ahead of time?
Definitely! You can make the creamy kale pesto a day in advance and keep it refrigerated. Just give it a good stir and add a little extra olive oil if it thickens before tossing with warm gnocchi.
How do I make the pine nuts toastier?
Simply toast pine nuts in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant. Keep a close eye so they don’t burn.
Final Thoughts
I hope you’re as excited as I am to try this Creamy Kale Pesto Gnocchi at home. It’s one of those dishes that feels luxurious without any fuss, packed with freshness, creaminess, and comforting pasta goodness. Once you taste it, it’s sure to become one of your favorite go-to meals for a cozy night in or a simple yet impressive dinner. You’re going to love it!
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Creamy Kale Pesto Gnocchi Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Kale Pesto Gnocchi recipe combines pillowy gnocchi pasta with a rich and flavorful homemade pesto sauce made from fresh basil, kale, pine nuts, parmesan cheese, and garlic, all blended together with creamy whipping cream and olive oil. It’s a comforting and elegant dish perfect for a quick weeknight meal or a special dinner.
Ingredients
Gnocchi
- 1 1/2 lbs to 2 lbs gnocchi pasta
Pesto Sauce
- 1/2 cup fresh basil leaves
- 2 cups fresh kale leaves
- 1/3 cup pine nuts
- 1/2 cup freshly shredded parmesan cheese
- 3 tablespoons garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup heavy whipping cream
- Salt and pepper, to taste
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface and are tender, usually about 3-4 minutes. Drain well and set aside.
- Prepare Pesto Sauce: In a blender or food processor, combine the fresh basil leaves, kale leaves, pine nuts, shredded parmesan cheese, minced garlic, olive oil, and heavy whipping cream. Blend until the mixture is smooth and fully combined. Season with salt and pepper to taste.
- Toss Gnocchi with Sauce: Immediately toss the warm gnocchi with the creamy kale pesto sauce until every piece is well coated. Garnish with any remaining shredded parmesan cheese and chopped fresh basil leaves. Serve right away for the best flavor and texture.
Notes
- You can substitute kale with spinach if desired for a milder flavor.
- Toast the pine nuts lightly before blending to enhance their nutty flavor.
- Use freshly grated parmesan for better taste and creaminess.
- For a vegan version, substitute heavy cream with coconut cream and parmesan with nutritional yeast.
- If gnocchi is not readily available, homemade gnocchi can be used instead.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boiling, Blending, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Creamy kale pesto, gnocchi recipe, kale gnocchi, basil pesto, creamy pasta, easy Italian dinner
