Gnocchi with watercress and walnut pesto

Gnocchi with watercress and walnut pesto
  • Serves icon Serves 2
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. Cook the gnocchi according to the pack instructions, then drain, reserving a couple of tablespoons of the water.
  4. Add the reserved water to the pesto, then mix it with the gnocchi. Serve with the cheese crisps.

delicious. tips

  1. Use a medium grater to grate the cheese as the strands melt and bond together better if they have a bit of substance.

  2. Make the pesto a few hours in advance; keep covered in the fridge.

Recipe By

The delicious. food team

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