PEA PESTO GNOCCHI

It's lunch time, you have 10 minutes to make something healthy and delicious. This recipe is for you - pea pesto gnoochi.

There is nothing more satisfying than a pesto gnocchi for lunch - it’s a classic for a reason. This recipe adds the sunshine sweetness of peas and uses Sunny & Luna’s Spinach Gnocchi for a super veggie packed dish even the kids will love. 

PEA PESTO SPINACH GNOCCHI

INGREDIENTS

Sunny & Luna Spinach Gnocchi

two bunches of basil

one bunch of parsley

one cup of green peas (approx. 130g)

1 small clove of garlic

three tablespoons of toasted pine nuts (sub raw walnuts)

juice of half a lemon

a chunk of Parmigiano regiano (approx. 20g, swap for vegan)

1 pinch sea salt (plus more to taste)

EVOO to taste

DIRECTIONS

1. Toast your pine nuts on a dry pan until they are golden.

2. Remove pine nuts from the pan, heat a splash of olive oil, add your gnocci to the pan. Fry for about 5 minutes until golden.

3. Add all of your ingredients to a blender and whizz it up into a sauce.

4. Toss the gnocchi in the sauce and serve up.

5. Serve with parmigiano shavings, some more peas and EVOO.

Tips:

• If you want chunky sauce, grind the pine nuts separately in a pestle and mortar. But if you are very short on time—just blend them with everything else!

• In case you struggle to blend the mixture, add a glug of kefir or a heaped spoon of sour cream