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Pea and pesto gnocchi recipe

Pea and pesto gnocchi recipe

33 ratings

There are just five ingredients in this pea and pesto gnocchi for two. To make this quick and tasty lunch, pesto and pinenuts are stirred into cooked peas and gnocchi. Fold in beautiful blanched watercress leaves to add a peppery note to proceedings. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 855 calories / serving


  • 150g (5oz) british peas
  • 500g (1lb 2oz) fresh gnocchi
  • 2/3tbsp pesto with fresh basil
  • 50g (2oz) toasted pine nuts
  • 50g (2oz) watercress

Each serving contains

  • Energy

  • Fat

    41g 59%
  • Saturates

    2g 10%
  • Sugars

    3g 3%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 99.1g Protein 27.2g Fibre 11.3g


  1. Bring a small saucepan to the boil, add the peas and cook for 3 minutes before draining.
  2. Bring a large saucepan of water to the boil and add the gnocchi. Simmer for 3-4 minutes until the gnocchi floats to the surface of the water. Drain, then return to the pan over a low heat.
  3. Stir through the peas, pesto and pine nuts and warm through for 1 minute.
  4. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Remove from the heat fold through the watercress and serve.

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