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Gnocchi with Kale, Cilantro, and Cashew Pesto

No one in my family had ever heard of gnocchi until recent years, but now everyone perks up when they hear that is what we are having for dinner, especially when it is served with pesto. While the high cost of fresh basil during the cold months can make homemade pesto an expensive treat, this pesto made with kale, cilantro, and cashews is an affordable, delicious, and healthy alternative. Shredded mozzarella cheese makes the perfect garnish. This is one of my favorite gnocchi recipes.

Gnocchi with Kale, Cilantro, and Cashew Pesto


Regan @ onceamonthmeals.com


  • 16 ounces gnocchi
  • 4 cups kale (washed, with stems removed)
  • 2 cups cilantro
  • 2 teaspoons garlic cloves
  • 0.66 cups olive oil
  • 1 cup cashews, chopped
  • 1 teaspoon lemon juice
  • 0.5 teaspoon salt
  • 1 cup Parmesan cheese, shredded


Prepare gnocchi according to directions on package. Combine all remaining ingredients in food processor and blend until smooth. Drizzle over gnocchi.

Freezing Directions:

Place gnocchi in gallon bag, taking care to save manufacturer’s cooking directions. Place remaining ingredients in food processor and blend until smooth. Pour sauce into quart freezer bag and place that  in gallon freezer bag that contains the gnocchi. Label and freeze. To serve: Thaw in fridge overnight. Cook gnocchi according to package. Warm sauce on stove or microwave and drizzle over gnocchi.

Servings: 4

**conversion chart image provided by Erik Spiekermann

4 Responses to “Gnocchi with Kale, Cilantro, and Cashew Pesto”

  1. B says:

    This is a great recipe I use basil instead of cilantro. I have make it many times

  2. Christina Einhaus says:

    Do you add in the parmesan cheese or just use as a garnish?

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