Gnocchi with broccoli pesto
Cheat your way to gourmet with this easy pesto gnocchi. It’s a budget-friendly meal you can whip up in a flash.
Serves
4
Prep
15m
Cooking
10m
Ingredients
- 500g Coles Potato Gnocchi
- 1 cup (120g) frozen peas
- 60g baby spinach leaves
Broccoli pesto
- 200g broccoli florets
- 3 spring onions, coarsely chopped
- 2 garlic cloves
- 1/4 cup (60ml) olive oil
- 1/2 cup mint leaves
- 1/3 cup (25g) finely grated parmesan
Method
STEP 1
Cook the gnocchi in a large saucepan of boiling water following packet directions, adding peas in the last 2 mins of cooking. Drain. Return to the pan.
STEP 2
Meanwhile, to make the broccoli pesto, place the broccoli, spring onion and garlic in a food processor and process until finely chopped. Add the oil, mint and parmesan. Season. Process until a coarse paste forms.
STEP 3
Stir the broccoli pesto into the gnocchi mixture. Add the spinach and toss until just wilted. Season.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
