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Ingredients
Method
- For the Pesto
- 65g chopped kale
- 100g spinach
- 1 chopped garlic clove
- 1 lemon, zest and juice
- ½ bunch of basil
- 15g pine nuts
- 1 tbsp grated parmesan
- 25ml olive oil
- For the Chicken Bake
- 250g shredded cooked chicken
- 200g peas
- 50g crème fraîche
- 300ml veg stock
- 300g gnocchi
- Cook the kale and spinach in boiling water for 3 mins, then drain and squeeze out the excess water. Tip them into a food processor with the other pesto ingredients, season well and blitz until smooth.
- Tip the pesto into a pan with the chicken, crème fraîche, peas and stock, and bring to a simmer. Add the gnocchi and cook for 4 mins, then scatter with basil and some more parmesan to serve. Delicious!
10 mins
4 serving
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