Very Green Gnocchi

Saturday, 19 September 2015

The weather’s on the turn. The mornings are chillier, evenings darker and my fingers are inching towards the thermostat. This Very Green Gnocchi is the perfect recipe to transition from Summer to Autumn. It’s the right amount of bright, summery green combined with warm, comforting, carby gnocchi. The pesto is super zingy and light whilst the gnocchi is basically a hug for the soul.

And I have to say, we love gnocchi in our house. There is something quintessentially comforting about a big bowl of the steaming stuff, smothered in grated Parmesan. Whenever I tell Jack there's gnocchi on the menu, he does a very enthusiastic victory dance. It’s quite a sight to see, I can tell ya.

The pesto itself is a doddle to whip up and easy to customise. I’ve used flaked almonds in this recipe, but it would also get along well with pine nuts or walnuts. And if you want to up your greens intake, throw in some kale, extra spinach and Popeye your way through the week with a boosted fiber and iron intake. And bonus - we're also loading the dish with peas, broad beans and spinach too! You can see why I've called it very green, right?

Let's get crack-a-lacking shall we?

For Very Green Gnocchi you will need (serves two):

1 500g pack gnocchi
1 large handful frozen peas
1 large handful frozen broad beans
2 large handfuls spinach

For the pesto:

3 large fistfuls of basil
70g flaked almonds
1 fat clove of garlic or 2 smaller ones
80g Parmesan, grated
70 ml olive oil
1 lemon, juice
salt and pepper

Grating of fresh Parmesan to serve

Begin by whizzing up your pesto. This can be done in advance, so if you want to save yourself sometime do it earlier in the week and this dinner will be ready in five minutes flat!

So pop in a food processor your basil, crushed garlic clove, flaked almonds, grated Parmesan, olive oil, lemon juice and a grind of salt and pepper.

Blitz until smooth! If you find the pesto too coarse add a dash more olive oil until your happy with the consistency.  

Pop in a sterilised jar and set aside. 

Now to the gnocchi. Bring a pan of salted water to the boil and add the gnocchi.

Add in the peas and broad beans now too. Simmer the gnocchi, peas and beans for 3-5 minutes or according to packet instructions. 

When you're ready to drain, place the spinach in a colander and drain the gnocchi over the top. 

Now grab a couple of heaped tablespoons of your pesto.

Stir the pesto through the gnocchi, peas, beans and wilted spinach.

Serve immediately with even more Parmesan, obviously. 


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