Vegan Gnocchi Pistachio Pesto, Black Kale and Pangrattato Cream Sauce

Courtesy of Chef Matthew Ravenscroft, Gia Toronto.

Chef Matthew Ravenscroft of Gia Toronto is known for serving up vibrant, feel-good eats that are primarily plant-based and this dish is no exception.
Covered in a melty, creamy sauce complete with Vitalite Plant-Based Mozzarella Flavoured Shreds, Vitalite Plant-Based Parmesan Flavoured Extra Fine Shreds, pistachio pesto, black kale, and pangrattato, this dish is the perfect new menu addition.

Ingredients:

Serves: 4

Pistachio and Black Kale Pesto
> 1 bunch of black kale stems, roughly chopped
> 2 cloves of garlic, peeled
> 1 cup of pistachios, toasted
> 2 bunches of basil
> 1/2 lemon of zest
> 1/2 cup of olive oil
> 1 bag of Vitalite Plant-Based Parmesan Flavoured Extra-Fine Shreds

Cream Sauce
> 4 cloves of garlic, sliced
> 1 shallot, diced
> enough olive oil to cover the bottom of your pan
> 1 cup of plant-based cream
> 1 cup of Vitalite Plant-Based Mozzarella Flavoured Shreds
> 1 bunch of black kale leaves, chopped

Garnish:
> ¼ cup bread crumbs, toasted
> ½ bunch basil, picked
> 2 tablespoons olive oil
> ¼ cup of chives, sliced

Instructions:

For the Pistachio and Black Kale Pesto:

1. Boil water and season with salt.
2. Add kale stems and garlic. Bring to a boil until the stems are tender, roughly 8 minutes. Remove and cool entirely.
3. In a food processor, add all the ingredients and process until fully emulsified. The texture should be creamy with no chunks of kale stems remaining.
4. Adjust seasoning to your preference.

For the Pistachio and Black Kale Pesto Cream Sauce:

1. In a pan on medium-low heat, add your olive oil, garlic, and shallot. Sweat until it’s aromatic.
2. Pour in the plant-based cream and bring to a gentle simmer.
3. Add the Vitalite Plant-Based Mozzarella Flavoured Shreds and continue to stir until it is fully incorporated. As it reduces, the sauce will become more rich and thick.

For the Gnocchi:

1. Boil water.
2. Once the water is boiling add in the gnocchi. Wait for the gnocchi to float entirely.
3. Add the pistachio and black kale pesto to the cream sauce and continue to stir until fully emulsified.

For Serving:

1. Add gnocchi to pistachio and black kale pesto cream sauce and stir until fully coated.
2. Plate gnocchi and top with toasted bread crumbs, pickled basil, olive oil, and chives.

Chef’s Tip: When blanching the black kale, add a teaspoon of baking soda to the water before you bring it to a boil to keep a bright green colour! Also, be sure to cool the stems, and spread them out on a tray/plate in the freezer right away.

To learn more head to: saputofoodservice.ca