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April 22, 2026
Instead of a traditional basil pesto, use spring kale for a deeper, earthier sauce. Stock up on your Gluten-free potato Gnocchi from Well Seasoned before cooking.
Yield: 3–4 Servings
Cooking Time: 15 Minutes
- 1 package (~500g) Potato Gnocchi*
- 2 cups kale (packed), blanched for 30 seconds and squeezed dry
- ½ cup Walnuts, toasted
- ½ cup Parmesan cheese, grated
- ½ cup Olive oil
- 1 tsp of your favourite finishing salt
*Available from Well Seasoned
1. The Pesto: In a food processor, blend the blanched kale, walnuts, Parmesan, and olive oil until smooth. Set aside.
2. The Gnocchi: Heat a tablespoon of oil in a non-stick skillet. Add the gnocchi directly from the package (no boiling needed!) and fry until they are golden and crispy on the outside but pillowy inside.
3. The Assembly: Turn off the heat. Toss the crispy gnocchi with the kale pesto until well-coated.
4. The Finish: Plate the pasta and finish with a light dusting of the Truffle Salt. The aroma of the truffle against the earthy kale is incredible.
