Gnocchi with watercress and walnut pesto

Background
Watercress is one of the superfoods and it’s so versatile to use! I like making soup with it but it’s even more healthy raw so using it for pesto or salsa verde is a good choice. This Gnocchi with watercress and walnut pesto is ready in just 10 minutes. You can make it vegan or dairy-free by using vegan cheese, and gluten-free by using appropriate gnocchi. It’s very filling - ideal for lunch or mid-week supper.
Ingredients
- 75g watercress
- 1 garlic clove, minced
- Finely grated zest of 1 lemon
- Juice of ½ lemon
- 30g parmesan or vegan cheese, finely grated
- 1 handful shelled walnuts
- 1 Tbsp olive oil
- 500g gnocchi
- To serve: watercress, chopped (maybe toasted) walnuts
Instructions
- Put the garlic, most of the watercress, lemon zest, walnuts and cheese into a food processor and whiz to a smooth paste. Slowly drizzle in the olive oil and about a spoonful water to make a thick paste. Season with salt and pepper. Taste, add more lemon juice, if needed. Set aside.
- Bring some water to the boil and add the gnocchi. When they pop to the surface, transfer them to a mixing bowl, using a slotted spoon. Add the pesto, mix well.
- Fold in a handful of watercress leaves, then serve with freshly ground pepper and chopped walnut pieces.
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Nuts & Seeds
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
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