Gnocchi with lemon & chive pesto

Gnocchi with lemon & chive pesto

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(32 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal667
  • fat32g
  • saturates6g
  • carbs85g
  • sugars5g
  • fibre4g
  • protein15g
  • salt2.7g
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  • 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…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 or flour and potatoes, cooked and eaten in much the same…


  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.

  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.

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Comments, questions and tips

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19th Sep, 2010
I doubled this to serve 4 and although it was a bit too lemony for the kids we all liked it well enough and will have it again with a little less lemon.
11th Sep, 2010
I'm with other reviewers on this one - go easy on the lemon as overpowering but otherwise pretty quick and tasty midweek meal.
19th Aug, 2010
I'm with Lisa on this one, definitely too lemony. Found the lemon flavour completely overwhelmed the herbs. Were I to cook it again, would probably just use the zest and omit the juice. And the price of pine nuts seems to have gone through the roof!
19th Aug, 2010
Made this last night and it was so delicious! It was so quick and easy, and a lovely change from pasta. I used pumpkin seeds instead of pine nuts, and added some peas to up the veg content. I agree with Lisa in that it was quite lemony to start with, but I added in more herbs - I ended up using quite big handfuls.
17th Aug, 2010
Good recipe, probably a bit too lemony for me, I think next time I'd omit some of the lemon, but apart from that lovely.


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