Gnocchi with broccoli and walnut pesto
This gnocchi with broccoli and walnut pesto can easily be vegan if you use plant-based cheese alternative. Also, you can make it with gluten-free, flavoured or home-made gnocchi. It’s ready in just 10 minutes so it’s ideal on busy or lazy days, served with a quick green salad.
Ingredients
Method
- Put the broccoli in a pan of water. Bring to the boil, then remove the rosettes with a slotted spoon into cold water. Keep the hot water.
- Drain the broccoli and put it in a food processor. Add all other ingredients and pulse until you get a textured paste – you might need to add a drop of the cooking water. Taste and adjust the seasoning, herbs etc to your liking. Set aside.
- Reheat the pan of water. When boiling, add the gnocchi and cook them until they float to the surface.
- Remove them with the slotted spoon into a mixing bowl.
- Add the pesto and combine well.
- Serve with grated cheese, garnished with mint leaves.