Introduction

This recipe for crispy gnocchi with cavolo nero pesto, asparagus, and peas offers a delightful combination of textures and fresh flavors. Homemade gnocchi take center stage, pan-fried until golden and served with a vibrant, nutty pesto and spring vegetables. It’s a perfect dish to impress while staying comforting and approachable.

A black skillet filled with a creamy bright green pea and asparagus sauce covering the bottom layer, with whole asparagus spears and peas scattered on top of the sauce, and a middle layer of golden-brown pan-fried gnocchi pieces piled in the center; the dish is finished with a small mound of white shaved cheese on top of the gnocchi, all placed on a white marbled surface next to a small white bowl filled with more cheese shavings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

850g baking potatoes (about 4)

1 tbsp olive, rapeseed or vegetable oil

2 egg yolks (freeze the whites for another recipe)

100g ‘00’ pasta flour

Grating of nutmeg

20g semolina or fine polenta

Knob of butter

150g asparagus tips

100g fresh or frozen peas

150g cavolo nero

1 garlic clove

50ml olive oil

1 lemon, zested

20g parmesan or vegetarian hard cheese, grated, plus extra shavings to serve

20g flaked toasted almonds

Instructions

Step 1: Rub the potatoes all over with oil and a generous pinch of salt. Prick them several times with a fork. Microwave on high for 5 minutes, then bake in a 200°C/180°C fan/gas 6 oven for 45 minutes, or air-fry at the same temperature for 30 minutes until crisp outside and soft inside. Cool for 10 minutes or longer if preferred.

Step 2: Split the potatoes and scoop out the middles. Mash or rice the potato until smooth, then make a well in the center on your work surface.

Step 3: Add the egg yolks into the well and whisk lightly with a fork, gradually mixing in the potatoes. Sprinkle the flour over the mixture, season with salt, and grate in nutmeg. Gently knead to form a soft dough, being careful not to overwork it.

Step 4: Divide the dough into four balls. Roll each into a long sausage about the thickness of a chipolata. Cut into 2cm pieces, place on a tray dusted with semolina or polenta, and gently press your thumb into each piece to create a small indentation. Cover and chill for up to a day or freeze for up to two months.

Step 5: Prepare the pesto by removing cavolo nero leaves from stalks. Wilt leaves by pouring freshly boiled water over them in a colander, then transfer to a blender. Add garlic, olive oil, lemon zest, cheese, almonds, salt, and a splash of water. Blitz to a smooth paste, adding more water or lemon juice as needed. Keep refrigerated for a few days or freeze for up to three months.

Step 6: Bring a large pan of water to a simmer. Cook gnocchi in batches until they float to the surface, about 2 minutes. Remove with a slotted spoon and set aside.

Step 7: Heat butter in a large frying pan over medium heat until sizzling. Fry gnocchi in batches until crispy on both sides, then transfer to a plate.

Step 8: Add more butter and the asparagus to the pan. Cook for 2–3 minutes until tender. Stir in peas and pesto, adding a splash of water to loosen the sauce. Warm everything together for a minute.

Step 9: Return the gnocchi to the pan and toss gently to coat. Serve immediately topped with cheese shavings and a grind of black pepper.

Tips & Variations

For a lighter gnocchi dough, avoid overworking the potatoes and dough to keep them pillowy.

If fresh cavolo nero is unavailable, substitute with kale or spinach for the pesto.

To add extra crunch, try tossing toasted pine nuts or walnuts instead of almonds in the pesto.

Use frozen peas straight from the freezer for convenience; they thaw quickly in the pan with the pesto.

Storage

Store cooked gnocchi and pesto separately in airtight containers in the fridge for up to 2 days. Reheat gnocchi gently in a frying pan with a little butter to restore crispiness. The pesto can be briefly warmed or served cold. Uncooked gnocchi freeze well for up to two months—cook from frozen by adding an extra minute to the boiling time.

FAQs

Can I use regular flour instead of ‘00’ pasta flour?

Yes, all-purpose flour can be used but the texture of the gnocchi may be slightly less delicate. ‘00’ flour creates a lighter dough.

How do I know when gnocchi are cooked?

The gnocchi are done when they float to the surface of simmering water. This typically takes around 2 minutes. Remove them promptly to avoid overcooking.