The BBC Good Food logo
Gnocchi with lemon & chive pesto

Gnocchi with lemon & chive pesto

By
A star rating of 4 out of 5.41 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal667
fat32g
saturates6g
carbs85g
sugars5g
fibre4g
protein15g
salt2.7g
Advertisement

Ingredients

  • 1 garlic clove , finely chopped
  • small bunch parsley , finely chopped
  • small bunch chives , snipped
  • 2 tbsp toasted pine nuts , roughly chopped
  • 2 tbsp grated parmesan , or vegetarian alternative, plus extra for serving
  • zest and juice 1 lemon
  • 4 tbsp olive oil
  • 500g pack gnocchi

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
GET AHEAD

Make 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.

Goes well with

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.41 ratings
Advertisement
Advertisement
Advertisement

Sponsored content