Cavolo Nero is an Italian kale, black in colour and very dark green once cooked.
Gnocchi are small Italian dumplings often made from semolina, flour or potato. We're going to use potato and potato starch and follow the method set out by Paul Jaminet: http://perfecthealthdiet.com/?p=4416
Let's get cooking ...
Boil a large potato, cut into smaller segments. Once cooked, mash and set aside to cool.
Cooled, crack in one egg, a little sea salt, combine and then sprinkle over potato flour until a firm dough consistency is reached. Roll out into a long sausage, score a fork along its length and then cut into inch long pieces.
Bring a large pan of water to the boil and drop in the gnocchi. Once they float up to the surface, they're done! Remove and set onto a paper towel to absorb any excess water.
Shred up some Cavolo Nero and place into a steamer over the pan of boiling water.
Melt some butter in a frying pan and cook the tilapia for a couple of minutes, turn over and take off the heat using the residual heat in the pan to cook the fish through.
In another frying pan, add a couple of spoons of pesto to soften and then toss the gnocchi in the warm pesto.
Pesto is simply the combination of pine nuts, basil and salt in extra virgin olive oil, blended. It will keep in the fridge in a jar and not mould so long as the surface is covered with oil.
Serve out the Cavolo Nero onto a plate and place the fish on top. Accompany with the gnocchi to the side.
In the frying pan that the fish was cooked in, using the residual fat make up a warm salsa of capers, pickled chillies and chopped parsley. Squeeze a little lemon juice into the salsa and then pour over the fish.
