Advertisement

Ingredients

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.

Recipe from Good Food magazine, September 2010

Goes well with

Advertisement

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 5.43 ratings
Advertisement
Advertisement
Advertisement