Gnocchi with spinach pesto and caramelised leeks

Gnocchi with spinach pesto and caramelised leeks
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Try this springtime vegetarian gnocchi recipe made with leeks and a homemade spinach pesto.

Or go one step further and find out how to make the lightest, fluffiest gnocchi from scratch.

Nutrition: per serving

Calories
586kcals
Fat
29.8g (5.3g saturated)
Protein
12.7g
Carbohydrates
61.6g (2.8g sugars)
Fibre
6.7g
Salt
1.3g
Calories
586kcals
Fat
29.8g (5.3g saturated)
Protein
12.7g
Carbohydrates
61.6g (2.8g sugars)
Fibre
6.7g
Salt
1.3g

Ingredients

  • 135g baby leeks
  • A little olive oil for drizzling
  • 2 handfuls of baby spinach
  • 70g walnuts
  • 40g grated parmesan
  • 1 small garlic clove
  • A small handful of basil
  • 50ml extra-virgin olive oil
  • 800g fresh gnocchi
  • Lemon juice, to serve

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Toss the leeks in a little olive oil in a baking tray, season and roast for 10 minutes until golden, turning once.
  2. Wash and dry the spinach. In a mini food processor, whizz the walnuts, parmesan (or vegetarian alternative), garlic and basil into crumbs.
  3. Drizzle in the extra-virgin olive oil and whizz into a chunky paste. Add the spinach and pulse to combine.
  4. Drop the gnocchi into boiling salted water. When they float they’re cooked. Drain, reserving a cup of cooking water, and toss with the pesto, adding a little water if too dry. Season and squeeze over a little lemon. Tear the leeks into shreds and serve with the gnocchi.

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Read what others say...

  1. I love this recipe because it’s pleasing to so many of the senses: visually it is striking, the blend of textures works well, it smells delicious, and it tastes divine…and I can hear my stomach rumble just at the thought of it! I hope my husband will use his sixth sense and pick up on the fact that I’d love him to prepare it for me for a change!!

  2. I love this recipe because it reminds me of a gnocchi dish I had in Rome on my honeymoon 5 years ago! It was truly unforgettable so I try and recreate every gnocchi recipe I come across! This one I loved because of the fresh pesto element; simple ingredients but sooo tasty. Healthy too with all the iron in the spinach!

  3. I love this recipe because it’s so quick and easy to make and so nutritious too, gnocci is so understated, but with tasty sauces such as this it can be so good, I love the addition of the spinach and walnuts for added texture

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