Gnocchi with basil pesto

Gnocchi with basil pesto

Ingredients

serves 2
  • •300g gnocchi
  • •½ tbsp olive oil
  • •½ basil pesto (see recipe)
  • •2 tbsp lemon juice
  • •Ground black pepper, to taste

  • Any 2 veggies:

  • •200g cherry tomatoes
  • •1 courgette, chopped
  • •200g frozen peas
  • •60g spinach

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan over medium heat. Add the courgette and cook for 5 minutes, until softened. Stir in the peas and cook for 5 more minutes.
  2. 2. Reduce to a medium-low heat and stir in the pesto, tomatoes and spinach.
  3. 3. Cook the gnocchi.
  4. 4. Add to the pan and toss until coated, adding a few splashes of leftover water as needed. Remove from the heat and stir in the lemon juice.
  5. 5. Serve topped with ground black pepper.
Baker Beanie Author

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