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Fast polenta gnocchi winter green pesto, hazelnuts and brie

Jessica Brook
Jessica Brook

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Fast polenta gnocchi with winter green pesto, hazelnuts and brie.
Fast polenta gnocchi with winter green pesto, hazelnuts and brie. James Moffatt

Looks good enough to serve at a dinner party, yet this polenta pasta dish is deceptively simple to throw together.

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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

  1. 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. 

  2. 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. 

  3. 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 BrookJessica Brook is a recipe writer.

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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