Pesto

Broccoli pesto with gnocchi

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

By , 22 February 2016

(2 votes)

Broccoli pesto with gnocchi
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 294g serving contains
  • Energy

    2213KJ

    529KCAL

    26%
  • Fat

    32.3g

    high

    46%
  • Saturates

    5.0g

    med

    25%
  • Sugars

    3.8g

    low

    4%
  • Salt

    0.88g

    low

    15%
of your reference intake.
Typical energy values per 100g: 753kJ/180kcal.
Ingredients
  • 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
Method
  • 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.