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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.
Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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

Method
 

  1. 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.
  2. 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.
  3. Reheat the pan of water. When boiling, add the gnocchi and cook them until they float to the surface.
  4. Remove them with the slotted spoon into a mixing bowl.
  5. Add the pesto and combine well.
  6. Serve with grated cheese, garnished with mint leaves.