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Gnocchi with watercress and walnut pesto

Name: Gnocchi with watercress and walnut pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 500g fresh potato gnocchi; For the cheese crisps; 30g parmesan or vegetarian alternative; For the pesto; 75g watercress; 1 large garlic clove; Finely grated zest of 1 lemon plus juice ½; 10g parmesan or vegetarian alternative, finely grated; 40g shelled walnuts; 1½ tbsp olive oil

By: Delicious. food team

Published: 14 Dec 16
Updated: 18 Mar 24

Gnocchi with watercress and walnut pesto

A quick vegetarian gnocchi recipe, for two people, served with a full-of-flavour walnut and watercress pesto; a midweek meal ready in 25 minutes.

We’ve got lots more recipes like this, take a look at all our gnocchi recipes.

Easy
November 2016

Test kitchen approved

Serves 2
Hands-on time 20 min

A quick vegetarian gnocchi recipe, for two people, served with a full-of-flavour walnut and watercress pesto; a midweek meal ready in 25 minutes.

We’ve got lots more recipes like this, take a look at all our gnocchi recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 647kcals
Fat: 29.3g (6.7g saturated)
Protein: 17.6g
Carbohydrates: 75.2g (2.2g sugars)
Fibre: 6.5g
Salt: 1.6g

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Ingredients

500g fresh potato gnocchi

For the cheese crisps

30g parmesan or vegetarian alternative

For the pesto

75g watercress
1 large garlic clove
Finely grated zest of 1 lemon plus juice ½
10g parmesan or vegetarian alternative, finely grated
40g shelled walnuts
1½ tbsp olive oil

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Method

Heat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with non-stick baking paper. For the crisps, grate the parmesan or alternative, then arrange in 5-6cm circles on the baking paper. Bake for 3-4 minutes until the cheese has melted to form golden crisps. Remove from the oven and leave to cool on the baking sheet while you make the pesto.
Put all the pesto ingredients, apart from the olive oil, into a food processor and whizz to a smooth paste. With the motor still running, slowly drizzle in the olive oil and 2 tbsp water to make a thick pesto.
Cook the gnocchi according to the pack instructions, then drain, reserving a couple of tablespoons of the water.

Add the reserved water to the pesto, then mix it with the gnocchi. Serve with the cheese crisps.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 647kcals
Fat: 29.3g (6.7g saturated)
Protein: 17.6g
Carbohydrates: 75.2g (2.2g sugars)
Fibre: 6.5g
Salt: 1.6g

delicious. tips

Use a medium grater to grate the cheese as the strands melt and bond together better if they have a bit of substance.
Make the pesto a few hours in advance; keep covered in the fridge.