Name: Green Goddess Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 1 onion; 150 grams green pesto; 1 kilograms fresh spinach gnocchi; 300 grams asparagus; 200 grams frozen peas; 200 grams courgettes; 1 tablespoon Pine nuts (to serve (optional))

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Packed with asparagus, peas and courgette, this green goddess gnocchi with a pesto sauce makes the perfect spring dinner.

There’s something about a dinner that’s green that just makes you feel good, and this dish has a whopping 4 of your 5 a day!

Spinach gnocchi – which is a potato gnocchi blended with spinach – makes a delicious alternative to normal gnocchi (though of course you could use that instead – see the ingredient notes below).

The vibrant green of this recipe makes it a perfect one to serve to celebrate spring, or St Patrick’s Day!

This also happens to be a one pot dish – so saves on the washing up – and is ready in less than 20 minutes.

Green Goddess Gnocchi – The Ingredients

Onion – to start the flavour base off. Use a large brown or yellow onion. You could also add garlic if you wish.
Green pesto – use either shop bought or homemade, whichever you prefer or have to hand. Remember that in order for this dish to be vegetarian, you’ll need to use a vegetarian pesto with no Parmesan.
Spinach gnocchi – as mentioned above, you can use standard gnocchi if you can’t find spinach gnocchi. Make sure it’s fresh.
Asparagus, peas, courgettes – this is a versatile recipe that will take other green vegetables- why not try spinach, broccoli or mangetout?
Pine nuts – to serve, optional

Green Goddess Gnocchi

Spinach gnocchi in a pesto sauce, with asparagus, peas and courgettes – all made in one pan.

Harriet Young Start Cooking in Cook Mode

Prep Time 5

Cook Time 15

Total Time 20

Serving Size people

Ingredients

1 tablespoon olive oil
1 onion
150 grams green pesto
1 kilograms fresh spinach gnocchi
300 grams asparagus
200 grams frozen peas
200 grams courgettes
1 tablespoon Pine nuts to serve (optional)

US Customary – Metric

Instructions

Peel and chop the onion and add to a large pan with the olive oil. Cook over a medium heat for about 5 minutes, until softened.
Pour 500ml water and the pesto into the pan and stir well; bring to the boil.
Tip in the gnocchi and the chopped asparagus; add a little more water if the gnocchi isn’t quite covered.
Add the peas and courgette (I shaved mine lengthways with a potato peeler) and simmer for 5 minutes, until the gnocchi is soft. Season if necessary with salt and black pepper.
To serve, top with a sprinkling of pine nuts.