Gnocchi with broccoli and walnut pesto
Background
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 on just 10 minutes so it’s ideal on busy or lazy days, served with a green salad.
Ingredients
- 250g gnocchi
- 1 garlic clove
- 1 small broccoli, rosettes only
- 1 tsp Olive oil
- 1 handful walnuts
- ½ Lemon, juice
- Salt and pepper
- About 3 Tbsp grated (vegan) cheese
- Handful of Mint leaves
- Water
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Nuts & Seeds
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Sugar Free - Vegan
- Skill Levels: - Easy
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