Gnocchi with Kale, Cilantro and Cashew Pesto

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Gnocchi with Kale, Cilantro and Cashew Pesto

Regan
The Cook
4 Servings
9 Ingredients
1 Comments
This pesto made with kale, cilantro, and cashews is an affordable, delicious, and healthy alternative to traditional pesto.
4 Servings
9 Ingredients
1 Comments

Ingredients

  • 8 ounces Gnocchi
  • ½ cups chop Cashews, Raw
  • 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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

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

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook gnocchi according to package.
  3. Warm sauce in microwave and drizzle over gnocchi.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

  • Not available.

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