Spring Greens Pesto Gnocchi
This spring green pesto is packed with flavour and can be made in large quantities and frozen in ice cube trays to be used in a lot of recipes like this one. Toss this spring green pesto with a pack of ready-made gnocchi, lemon, and frozen peas for a lovely summery recipe in minutes.
Substitutes:
- No spring greens? Use kale or cavolo nero instead.
- No flaked almonds? Use sunflower seeds, pine nuts, pumpkin seeds or walnuts instead.
- No lemon? Use lime juice instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
80 g frozen peas
500 g Gnocchi
Salt & pepper
4 tbsp Parmesan (grated ) / vegan parmesan
For the pesto:
100 g Spring greens
30 g Basil leaves
1 Garlic clove
50 g Flaked almonds
4 tbsp Olive oil
1 Lemon (zested and juiced )
3 tbsp Water
Recipe:
- Make the pesto: In a food processor, add all of the pesto ingredients. Blitz until smooth and season to taste with salt and pepper.
- Cook the gnocchi: Bring a saucepan of salted water to the boil and cook the gnocchi following packet instructions. Gnocchi cook quickly so this usually takes 2-3 minutes. Reserve half a cup of cooking water and drain the gnocchi.
- Finish: Add the gnocchi to the pan along with the pesto, frozen peas and some of the reserved water. Toss well to coat and cook for a minute, or until the peas are defrosted. Season to taste and serve with grated parmesan if you like. Enjoy!
How to store
Store the pesto in an airtight container for up to 1 week in the fridge or pour into ice cube trays and freeze for up to 3 months. Use it to top grilled vegetables, spread onto toasted bruschetta, stir through pasta, or swirl into a bowl of soup.
