In honour of International Women's Day, Sunny & Luna and Detox Kitchen have joined forces to give you this celebration of everything green in season this time of year. Detox Kitchen and Sunny & Luna have a lot in common: not least being run by two awesome female founders, inspiring communities with delicious healthy recipes.
This dish was developed in collaboration, drawing inspiration from both companies' commitment to taste and health working side by side for a perfectly balanced lifestyle. Fresh basil is balanced with wild garlic, pine nuts, and extra-virgin olive oil to make a bright green pesto. That's it. Pure, fresh, and so simple
that it doesn't detract from the crispy spinach gnocchi beneath.
As for the wild garlic, woodland floors are covered at this time of year. With wild garlic signposting woodlands that are over 400-years old (wild garlic has been foraged by humans for over 12,000 years!), this recipe felt fitting for International Women's Day: a reminder of ancient resilience, and all the good, delicious things ahead that are worth protecting and celebrating.
This recipe was made in collaboration with another amazing female foodie - our lovely friend @pasta.nipotina.
Ingredienti
Serves 2
You’ll need:
x1 Sunny and Luna Spinach Gnocchi
One handful of fresh watercress
50g pumpkin seeds
For the pesto:
100g fresh basil leaves, washed and dried
50g wild garlic leaves (optional), washed and dried
3 tbsp pine nuts
100ml extra-virgin olive oil, plus extra to serve
One pinch of sea salt
Preparazione
Start by making your pesto. Put the basil, wild garlic leaves, olive oil, pine nuts,
and a good pinch of sea salt into the bowl of a food processor. Whiz until
smooth.
Transfer to a large bowl, and mix in the two grated cheeses or vegan cheese with
a spoon or by hand (worth it for the texture). Once the cheese has been evenly
dispersed, set your pesto aside while you fry the gnocchi.
In a large non-stick frying pan over a medium heat, add a couple of tablespoons
of olive oil. Add the gnocchi, and fry for 5-6 minutes – shaking occasionally
– until crispy and golden. Put a kettle of water on to boil.
With a slotted spoon, transfer the crispy gnocchi into the bowl of pesto and stir
through a couple of tablespoons of the freshly boiled water to slacken the pesto.
Then, add the pumpkin seeds into the non-stick frying pan and toast gently until
fragrant.
Serve the gnocchi with the toasted pumpkin seeds, watercress, and extra grated
parm or nutritional yeast if so desired.