Green bean & pea pesto gnocchi

Green bean & pea pesto gnocchi

A fast, family friendly midweek meal that can easily be doubled to serve 4 from Martha Collison.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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  • 1 clove/s garlic
  • 30g pine nuts
  • 25g pack basil, leaves only, roughly torn
  • ½ lemon, juice
  • 50ml olive oil
  • 25g freshly grated Parmigiano Reggiano, plus extra to serve
  • 100g peas, blanched
  • 150g fine green beans, trimmed
  • 500g Essential Gnocchi
  • 1 salad onion, sliced


  1. Put the garlic and pine nuts into a mini food processor, spice grinder or pestle and mortar, then grind to a paste. Add the basil, lemon juice and olive oil and blitz again, until smooth. Add the cheese and peas, then pulse a few times to make a chunky pesto.

  2. Bring a large saucepan of salted water to the boil. Add the green beans and cook for 2 minutes, then add the gnocchi and cook for a further 3 minutes, or until it begins to float to the surface.

  3. Drain, reserving a small amount of pasta water. Return everything to the pan and add the pea pesto, along with a few tablespoons of the starchy cooking water. Mix well so everything is coated.

  4. Divide between 2 warm bowls and top with the salad onion, lots of grated cheese and plenty of freshly ground black pepper.


Typical values per serving when made using specific products in recipe


3,399kJ/ 813kcals



Saturated Fat












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