Gnocchi with sun-dried tomato pesto

Gnocchi with sun-dried tomato pesto

Ingredients

serves 2
  • •300g gnocchi
  • •120g broccolini
  • •½ tbsp olive oil
  • •200g frozen peas
  • •½ sun-dried tomato pesto (see recipe)
  • •Juice of ¼ lemon
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the broccolini, brush with the olive oil and roast for 10 minutes, until lightly charred.
  2. 2. Heat a large pan and add the peas and a few tbsp water. Cook for 2 minutes, then stir in pesto.
  3. 3. Cook the gnocchi. Add to the pan along with a few splashes of leftover water. Toss together until coated. Remove from the heat and stir in the lemon juice.
  4. 4. Serve topped with the roasted broccolini and ground black pepper.
Baker Beanie Author

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