Kale Parsley Cashew Pesto Gnocchi
Serves 210 mins prep25 mins cook
A delicious gnocchi dish made with kale parsley cashew pesto, cauliflower gnocchi sautéed and baked for a crispy finish, and served with langostino tails. The pesto is made by blending kale, parsley, olive oil, cashew butter, lemon juice, salt, and garlic. Quick to prepare and perfect for a busy day in the kitchen.
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What you need
Instructions
1: Preheat your oven to 450°F. 2: Sauté the cauliflower gnocchi in a cast iron pan with a little olive oil on high heat until lightly browned. 3: Add the sautéed gnocchi to the oven and bake for about 15 minutes until crispy. 4: For the pesto, combine 1/2 cup lacinato kale, 1/2 cup parsley, 1/4 cup olive oil, 1 tablespoon cashew butter, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 2 garlic cloves in a blender and process until smooth. 5: Toss the langostinos in a mix of mustard and almond milk yogurt. 6: Prepare the crispy kale by adding spices and a teaspoon of olive oil, then bake on 450°F in a cast iron pan for about 10 minutes. 7: Serve the crispy gnocchi topped with langostinos, pesto, arugula, avocado, hemp seeds, and tomatoes.View original recipe