Green Pesto Gnocchi
Ingredients (Serves 2 with extra pesto to use with other meals later in the week)
Small handful of rocket (~30g)
Small handful of basil (~30g)
1 clove of garlic
50g pine nuts
5 tbsp Extra Virgin Olive Oil
1 thumb sized portion of Parmesan
1 bag of gluten free gnocchi
8 asparagus spears, chopped
1 red pepper, deseeded and chopped into cubes
10 baby tomatoes, halved
Handful of rocket to top (optional)
Place all the pesto ingredients into a food processor and whizz until mixed. If dry add a little more olive oil.
Lightly fry the asparagus, red pepper and tomatoes over a medium heat in some olive oil until slightly soft.
Meanwhile boil some water and cook the gnocchi according to the instructions (usually a couple of minutes until floating), then drain off the water.
Place the gnocchi into the frying pan with the vegetables, spoon in 1 tbsp of the pesto and stir until combined. Serve with rocket and more Parmesan if desired.
Place the leftover pesto in an airtight container in the fridge and use for other recipes.
I love seeing your creations so if you make this please upload an image to social media and #clemmiemacphersonnutrition. Thank you and happy cooking!