Roasted Gnocchi, Kale Pesto, Pistachios & Fresh Goat Cheese

It’s the end of the kale season and I still had this great recipe that I had to post. The good thing about making pesto, is that you can store them in your freezer for a long time and unfreeze them just before you cook your pasta or toast some bread for veggie tartines for example. A long time ago, I published recipes of different pestos (check the ‘sauce’ section) such as: – one pesto with radish tops – one with artichokes and lemons – one made of radicchio and lemon – one with spinach and basil This kale pesto is really easy to make and the recipe comes with pistachios, parsley, fresh goat cheese on potato  gluten-free gnocchi… delicious ! Ingredients:

  • 2 large kale leaves (without the central stem), cleaned and dried / 1 extra leaf to make the chips
  • 1 large handful parsley leaves, cleaned and dried
  • 1/4 cup olive oil / some more for the chips and to serve
  • 1 pinch of Guérande salt and pepper / some more to serve
  • 2 tbsp fresh goat cheese
  • 4 tbsp plain pistachios, chopped
  • 300g potato gnocchi (I used the Schär brand)


  1. Preheat your oven to 350°F
  2. Brush some olive oil on the kale leaves (cut in small pieces) and place them in an oven -proof dish covered with baking paper till. Roast them till they are slightly golden (careful not to let them burn (approx. 10 minutes)
  3. In a blender, mix the kale leaves, the parsley, the olive oil, salt and pepper and the pistachios
  4. Cook the gnocchi following the instructions on the package, then drain. I usually roast them with a little of olive oil in a pan so they are crunchy on the outside and soft on the inside
  5. Serve the gnocchi with the pesto, the fresh goat cheese, season to taste and drizzle with some olive oil if you want some more
  6. Top with the kale chips before serving

Enjoy !