Gnocchi with Kale, Cilantro and Cashew Pesto

Let's Cook


4 servings
  • 8 ounces Gnocchi
  • ½ cups chop Cashews
  • 2 cups chop Kale
  • 1 cup chop Cilantro, Fresh
  • 1 teaspoon mince Garlic, Cloves
  • ⅓ cups Olive Oil
  • ½ teaspoons Lemon Juice
  • ¼ teaspoons Salt
  • ½ cups Parmesan Cheese, Shredded

Freezer Containers

  • 1 Gallon Freezer Bag
  • 1 Quart Freezer Bag


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 into indicated number of gallon bags, taking care to save manufacturer’s cooking directions. Place remaining ingredients in food processor and blend until smooth. Pour sauce into indicated number of quart bags and place into gallon freezer bag that contains the gnocchi. Label and freeze.

Serving Day Directions

Cook gnocchi according to package. Warm sauce in microwave and drizzle over gnocchi.

Nutritional Information

Not Available

About This Recipe

This pesto made with kale, cilantro, and cashews is an affordable, delicious, and healthy alternative to traditional pesto.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.


OAMM Cook Regan

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