Pea and pesto gnocchi recipe

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

  • 150g (5oz) british peas
  • 500g (1lb 2oz) fresh gnocchi
  • 2/3tbsp pesto with fresh basil
  • 50g (2oz) toasted pine nuts
  • 50g (2oz) watercress
  • Energy 3570kj 855kcal 43%
  • 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


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