Fast polenta gnocchi winter green pesto, hazelnuts and brie
Looks good enough to serve at a dinner party, yet this polenta pasta dish is deceptively simple to throw together.
Ingredients
2 1⁄2 cups chicken stock
1 1⁄2 cups instant polenta
1 egg, lightly beaten
2 cups roughly chopped kale leaves
1 cup basil leaves
¼ cup toasted hazelnuts, chopped, plus extra to serve
¼ cup finely grated pecorino cheese
1 garlic clove, crushed
¼ cup extra virgin olive oil
1 tsp finely grated lemon zest
baby amaranth leaves or purple basil leaves, to serve (optional)
250g triple cream brie, sliced
Method
Step 1
Place the stock in a medium saucepan over high heat and bring to the boil. Gradually add the polenta, whisking continuously for 1-2 minutes or until thickened. Take off the heat, add the egg and mix well to combine. Spoon into a lightly greased 20cm x 20cm tray and refrigerate until firm and set.
Step 2
Meanwhile, blanch kale in salted boiling water for 30 seconds. Drain and refresh. Place in a food processor with basil, hazelnuts, pecorino and garlic and process until finely chopped. Add the oil and lemon zest and process until smooth. Set aside.
Step 3
Remove the polenta from the tray and cut into 2.5cm squares. In batches, cook in boiling salted water for 2 minutes or until it floats to the top. Drain, then toss with the pesto. Serve topped with cheese, extra hazelnuts and micro herbs, if using.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/fast-polenta-gnocchi-winter-green-pesto-hazelnuts-and-brie-20220523-h23yv4.html