Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it’s ideal for busy days and takes just 20 minutes


  • 65g kale, washed and roughly chopped
  • 100g spinach
  • 1 small garlic clove, roughly chopped
  • 1 lemon, zested and juiced
  • ½ small bunch of basil, plus extra leaves to serve
  • 15g pine nuts
  • 1 tbsp parmesan, plus extra to serve
  • 25ml olive oil
  • 250g cooked chicken breast, shredded
  • 200g frozen peas
  • 50g light crème fraiche
  • 150ml vegetable stock
  • 300g gnocchi


  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. 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. 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.