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Buddy’s spinach pesto gnocchi  recipe

Buddy’s spinach pesto gnocchi recipe

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Jamie says: "Pesto is a brilliant way to use up a load of fresh spinach. Here, Buddy tosses it with a pack of ready-made gnocchi, broccoli and frozen peas. This is a principal recipe that celebrates variety, so you can embrace any lovely leftover veg and really make them sing." See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 578 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 15g fresh basil
  • 1 garlic clove
  • 60g Parmesan, plus a bit extra (optional)
  • 75g sundried tomatoes
  • 250g spinach
  • 45g blanched almonds
  • extra virgin olive oil
  • 1 lemon
  • ½ a head of broccoli (160g)
  • 400g pack potato gnocchi
  • 80g frozen peas

Each serving contains

  • Energy

    2410kj
    578kcal
    29%
  • Fat

    19g 26%
  • Saturates

    4g 21%
  • Sugars

    5g 6%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 82.9g Protein 19.1g Fibre 9.1g

Method

Jamie says: "Pesto is a brilliant way to use up a load of fresh spinach. Here, Buddy tosses it with a pack of ready-made gnocchi, broccoli and frozen peas. This is a principal recipe that celebrates variety, so you can embrace any lovely leftover veg and really make them sing."

WCIMW Buddy

1. Reserving a few baby ones, tear the basil leaves into a food processor. Peel and add the garlic, finely grate in most of the Parmesan, add the sundried tomatoes, spinach and almonds, along with 6 tbsp oil, a pinch of black pepper and a squeeze of lemon juice. Blitz into a thick paste, loosening with an extra squeeze of lemon, if needed.

2. Cut the broccoli into bite-sized florets and finely slice the stalk. Cook all the broccoli in a large pan of boiling water for 2 mins, then add the gnocchi and peas and cook for another 2 mins.

3. Drain the gnocchi and veg, reserving a mugful of starchy cooking water, and return to the pan. Stir through one-third of the pesto (see tip, below), loosening with a splash of cooking water.

4. Divide between your plates, scatter over the reserved baby basil leaves and add a final grating of Parmesan, if you like.

Tip: The remaining pesto will keep in a jam jar or airtight container for up to 1 week in the fridge. Use it to top grilled meat or fish, spread onto toasted bruschetta, stir through pasta, or swirl into a bowl of soup – delicious!

See more Jamie Oliver recipes

Recipe image photography credit:©2022 Jamie Oliver Enterprises Ltd. Photography; Richard Clatworthy

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