Kale pesto & chicken gnocchi

• kale↗65g g

  washed and roughly chopped

• spinach↗100g g
• garlic clove↗1 small

  roughly chopped

• lemon↗1

  zested and juiced

• basil↗½ small bunch of

  plus extra leaves to serve

• pine nuts↗15g g
• parmesan↗1 tbsp tbsp

  plus extra to serve

• olive oil↗25ml ml
• chicken breast↗250g cooked g

  shredded

• peas↗200g frozen g

  frozen

• light crème fraîche↗50g g
• vegetable stock↗300ml ml
• gnocchi300g g

Step-by-step instructions

1. 1

   Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.

2. 2

   Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.

3. 3

   Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.