Gnocchi with kale, fennel & smoked-almond pesto

SERVES 4

60ml extra-virgin olive oil

1 medium fennel, finely chopped

sea salt and cracked black pepper

100g chopped kale leaves

10g finely grated parmesan, plus

extra to serve

4 tbsp flat-leaf parsley leaves

40g smoked almonds

450g baby spinach gnocchi or

plain gnocchi

• Heat 1 tablespoon of the oil in a large nonstick frying pan over a medium heat. Add the fennel, salt and pepper and cook, stirring occasionally, for 4 minutes or until soft. Set aside.
• Place the kale in a colander and pour over boiling water. Set aside to cool slightly, then squeeze out the excess water. Place the fennel, kale, parmesan, parsley, almonds and remaining oil in a food processor and process until finely chopped.
• Cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 250ml of the water. Return the pasta to the saucepan, add the pesto and reserved cooking water and toss to combine. Divide among bowls, sprinkle with pepper and top with extra parmesan to serve.