Broccoli pesto with gnocchi

No fuss and minimal washing up – just what you need after a long day

By , 22 February 2016
Broccoli pesto with gnocchi
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 294g serving contains
  • Cals 529
  • Fat 32.3
  • Sat Fat 5.0
  • Sugar 3.8
  • Salt 0.88
of your reference intake.
Typical energy values per 100g: 753kJ/180kcal.
  • 1 head broccoli, trimmed and cut into florets
  • 500g pack Asda Italian Gnocchi
  • 40g Parmesan, grated, plus extra, to serve
  • 30g walnuts, toasted
  • 6tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 1/4tsp dried chilli flakes
  • 25g fresh basil
  • Juice and zest of 1/2 lemon
  • 12 cherry tomatoes, halved
  • In a large pan of boiling water, blanch the broccoli for 6-8 mins. Refresh in cold water. Set aside.

  • Cook the gnocchi according to the pack instructions.

  • Pulse the broccoli, Parmesan, walnuts, oil, garlic, chilli, basil, zest and juice in a processor, until you have a coarse paste.

  • Drain the gnocchi, reserving 100ml of the liquid. Return the pan to the heat, add the gnocchi and tomatoes, stir in the broccoli pesto and toss until heated through. If needed, thin with a splash of the cooking liquid. Serve with Parmesan and black pepper.