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Creamy pesto & summer greens gnocchi

Creamy pesto & summer greens gnocchi

Don’t let herbs wilt at the back of the fridge – whizz them into a pesto with any nuts and hard cheese you have to hand. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

Ingredients

  • 2 x 500g packs gnocchi (or use 360g dried pasta)
  • 250g green vegetables (such as peas, broccoli, asparagus or beans), cut into 3-4cm pieces where necessary
  • 4 tbsp crème fraîche (or double cream or soft cheese)

Pesto

  • 20g nuts (such as pistachios, almonds or pine nuts)
  • 25g oft herbs (such as basil, mint, parsley or a combination), leaves picked
  • 1 clove/s garlic
  • 20g hard cheese (such as Parmigiano Reggiano, pecorino or Gruyère), finely grated, plus extra to serve
  • 75ml olive oil
  • 1 tsp lemon juice

Method

  1. For the pesto, tip the nuts into a small dry frying pan and cook over a medium-low heat for 2-3 minutes or until fragrant and toasted; set aside to cool. Put the toasted nuts, herbs (reserving a few leaves to serve if liked), garlic, cheese and oil in a small food processor and pulse until mostly smooth. Alternatively, use a pestle and mortar to pound together the nuts, herbs, garlic and cheese, then gradually stir in the oil. Season, adding a little lemon juice to taste; set aside.

  2. Bring a large pan of salted water to the boil; add the gnocchi and veg. Cook for 2½-3 minutes until the veg are just tender and the gnocchi have risen to the surface (if using pasta, cook according to pack instructions, adding the veg for the final 2-3 minutes). Drain well and return to the pan. Stir through the pesto and crème fraîche, then divide among 4 bowls. Scatter over extra cheese and chopped herbs, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,272kJ/ 782kcals

Fat

39g

Saturated Fat

13.1g

Carbohydrates

89g

Sugars

3.7g

Fibre

8.7g

Protein

15g

Salt

1.1g

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