Gnocchi Corn Leek Artichoke & Pesto Bake
Method:
Preheat the oven to 200-degree C. Heat 1 tbsp. olive oil in a large skillet. Bake onion and leek on medium heat until soft and fragrant. Add the garlic, sweet corn, oregano, and chilli flakes and cook for 2-3m. Add the gnocchi, 50ml white wine, 125ml water and the kale/cavolo nero. Salt & Pepper, give it a good mix and bring it to a boil. Cook for up to 5 min until the gnocchi is soft. Next, add 100ml cream, artichokes, chopped basil and 40g pesto, give it another good stir and let it cook for another 5 min. Pour the gnocchi mixture in an oven dish and evenly top it off with 40g Parmesan cheese. Bake it for 10-15 minutes until the top is golden brown. Divide between 2 bowls and top it off with some more fresh basil and a squeeze of lemon juice.
Ingredients:
- corn 1 (pieces)
- fresh oregano 1 (g)
- garlic 1 (cloves)
- gnocchi 1 (g)
- salt 1 (tsp)
- black pepper 1 (tsp)
- white wine 1 (ml)
- parmesan cheese 1 (g)
- lemon 1 (pieces)
- fresh basil 1 (g)
- pesto 1 (g)
- artichoke hearts 1 (g)
- cream 1 (ml)
