Pan Fried Gnocchi With Rocket and Watercress Pesto
Crisp, golden pan fried gnocchi with a fresh rocket and watercress pesto, finished with peas and feta. A quick weeknight meal ready in less than 15 minutes.
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Ingredients
- 40 grams butter
- 1 kilogram fresh gnocchi
- 20 grams rocket
- 20 grams watercress
- 3 cloves garlic
- 10 grams basil
- 3 tablespoons olive oil
- 2 tablespoons pine nuts
- 200 grams frozen peas
- 50 grams feta
Instructions
- Melt the butter in a large frying pan over a medium heat. Add the gnocchi and pan fry for 6-7 minutes, stirring regularly, until golden brown.
- Meanwhile, put the rocket and watercress into your food processor with a dash of water. Blitz until smooth, then add the basil, garlic (peeled but not chopped), oil and pine nuts. Blitz again until you have a smooth, creamy pesto.
- When the gnocchi is cooked, add the peas and pesto to the pan. Stir. Add 50ml water to loosen it and bring to a simmer.
- When the peas are cooked (about 2 minutes), the dish is ready. Spoon into bowls and serve with the feta crumbled over the top.
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