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.
- 500g Coles Potato Gnocchi
- 1 cup (120g) frozen peas
- 60g baby spinach leaves
- 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
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.
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.
Stir the broccoli pesto into the gnocchi mixture. Add the spinach and toss until just wilted. Season.