- 1 garlic clove, finely chopped
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch chives, snipped
- 2 tbsp toasted pine nuts, roughly chopped
- 2 tbsp grated Parmesan, or vegetarian alternative, plus extra for serving
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Get aheadMake the pesto up to a day ahead, but add the lemon juice at the last minute - this will allow the herbs to stay fresh. If you want more veg, cook some small broccoli florets, green peas or beans with the gnocchi.