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.
Video
Nutrition Facts
Pan Fried Gnocchi With Rocket and Watercress Pesto
Amount per Serving
Calories
683
% Daily Value*
Fat
27
g
42
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
33
mg
11
%
Sodium
1061
mg
46
%
Potassium
213
mg
6
%
Carbohydrates
98
g
33
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
1097
IU
22
%
Vitamin C
24
mg
29
%
Calcium
150
mg
15
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
