Gnocchi with sun-dried tomato pesto, peas and pecorino

Gnocchi with sun-dried tomato pesto, peas and pecorino
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Bored of pasta? Choose gnocchi instead and pimp it with sun-dried tomatoes, crème fraîche and pine nuts for a satisfying vegetarian supper.

Nutrition: per serving

Calories
585kcals
Fat
31.3g (7.8g saturated)
Protein
18.7g
Carbohydrates
52.9g (6.5g sugars)
Fibre
8.4g
Salt
2.3g
Calories
585kcals
Fat
31.3g (7.8g saturated)
Protein
18.7g
Carbohydrates
52.9g (6.5g sugars)
Fibre
8.4g
Salt
2.3g

Ingredients

  • 45g pine nuts
  • 1 tbsp extra-virgin olive oil
  • Bunch spring onions, sliced
  • 165g jar sun-dried tomato pesto (we used Belazu)
  • 2 tbsp crème fraîche
  • 300g frozen peas
  • 500g fresh gnocchi
  • 3 large handfuls baby spinach
  • Small bunch fresh basil, torn
  • Lemon juice to taste
  • 50g pecorino, grated

Method

  1. Toast the pine nuts in a dry frying pan, shaking the pan occasionally, until golden brown on both sides. Remove and set aside.
  2. Heat the olive oil in the frying pan and fry the spring onions over a medium heat until softened. Stir in the pesto, crème fraîche and frozen peas, then cook until the peas have defrosted and warmed through.
  3. Bring a large pan of salted water to the boil and cook the gnocchi according to the pack instructions (about 2-3 minutes), then drain well.
  4. Stir the drained gnocchi into the pesto sauce, then add the spinach and most of the basil. Season to taste with black pepper and lemon juice. Divide the gnocchi among 4 plates and sprinkle with the toasted pine nuts, remaining basil and pecorino to serve.

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