Kale and yellow carrot Gnocchi Sardi with pesto crusted salmon

Kale and yellow carrot Gnocchi Sardi with pesto crusted salmon

Remember that winter carrot rainbow mix I was telling you all about 2 weeks ago? Well, I had some yellow carrots and kale from a few weeks before left in the freezer and decided to combine them into an easy and delicious winter dinner. I also used some Gnocchi Sardi for this recipe and although gnocchi is usually made of potatoes, Gnocchi Sardi is in fact made of wheat and are also known as Malloreddus or Gnocchetti Sardi. I know this recipe does require some less common ingredients, but I hope that the fact that it’s really easy to make and you only need a couple of ingredients will persuade you all to give it a try. 

Serves: 2 people


  • 2 salmon fillets
  • 5 tablespoons of pesto genovese
  • 200g – 250g Gnocchi Sardi
  • 4 yellow carrots
  • 3 stalks of kale
  • 200ml hot water
  • 1 vegetable stock cube


Start boiling water and cook the gnocchi according to instructions on the package.

Spoon around 2,5 tablespoons of pesto on top of each salmon fillet and put them in a casserole greased with a bit of olive oil (2-3 tablespoons).  There’s no need to season your salmon with salt or pepper since there’s already salt and pepper in the pesto. Pop the salmon in the oven at 190°C for 20 – 25 minutes, until the salmon will slide of your knife when you cut it and it’s no longer raw in the middle. If it’s still raw in the middle after 20 minutes, cook it for another 5 and check again, you don’t want the salmon to be cooked for too long after it’s done in the middle cause it’ll dry out. I used 2 fillets of 150g each and they were around 6-8cm wide, 20cm long and around 5 cm at its thickest point (you can see this in the photo). So bare this in mind when you’re using salmon that’s a lot thicker or heavier, cause it will need more time to cook.

Cut the roots into thin slices and the kale into chunks of around 5 cm. Try to remove as much of the kale stalks as possible, it doesn’t taste bad but it’s not really what we want to use in the end, so try to only end up with leaves. Heat up butter in a large pot and stew the carrots for a couple of minutes. Add the kale once the roots have softened and let it stew again for a few minutes. In the meanwhile, mix the stock cube and the water and add it to the kale and roots. Let it simmer at medium-high heat, until most of the water is gone and the kale leaves have shrunk drastically. Drain the water and add your veggies to the gnocchi and serve the salmon on top.


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