Green Goddess Gnocchi
Spinach gnocchi in a pesto sauce, with asparagus, peas and courgettes - all made in one pan.
Start Cooking in Cook Mode
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)
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.
Video
