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Gnocchi with spinach & pistachio dressing
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150ml extra virgin olive oil, plus extra to drizzle
55g pine nuts
100g basil, plus extra leaves to serve
50g pistachio kernels
1 lemon, juice, plus extra to serve
500g pack gnocchi
1. Warm 1 tbsp olive oil in a frying pan over a low heat. Add the pine nuts and fry until golden. Transfer to a food processor and add the spinach, basil, pistachios, lemon juice, olive oil and season well.
2. Blitz for 3-4 minutes, stopping occasionally to mix everything in, then blitz again until even. Transfer to a bowl, cover and place in the fridge until needed.
3. Bring a large saucepan of water to the boil. Cook the gnocchi and simmer for 2-4 minutes, until just tender. Drain and return to the pan over a low heat.
4. Quickly add enough dressing to coat generously, folding it in gently with a wooden spoon. Remove from the heat and serve immediately, drizzled with a little extra dressing and some olive oil, lemon juice and basil leaves. Serve with a mixed salad or seasonal vegetables on the side, if liked.
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