Gnocchi with lemon, kale and mascarpone pesto
- November 2015
- Serves 4
- Hands-on time 30 min
Bright, zesty lemon pairs perfectly with bitter kale, salty pancetta lardons and creamy mascarpone in this easy, midweek gnocchi recipe.
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- 17.4g (10g saturated)
- 39.6g (5.7g sugars)
Make the pesto up to 48 hours in advance or freeze in a small sealed container for up to 1 month.
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