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Pesto Gnocchi
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Pesto Gnocchi with Peas & Courgette/Zucchini

Quick and easy to make this Pesto Gnocchi is ready in under 20 minutes. Deliciously soft gnocchi with homemade parsley pesto, peas and griddled courgettes/zucchini.
Course Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 509kcal

Ingredients

  • 3 cups / 500g store-bought gnocchi
  • 3/4 cup /60g peas frozen is fine
  • 1 or 2 small courgettes/zucchini cut thinly horizontally
  • 2-3 tbsp parsley pesto
  • 2 tbsp pine nuts toasted
  • 1/2 cup cooking water from the gnocchi
  • 1 tsp olive oil for cooking the courgette/zucchini
  • pecorino cheese for serving

Instructions

  • Heat a griddle pan to a medium heat then brush with olive oil.
    Cool the courgettes/zucchini on each side for 3 or 4 minutes.
    Transfer to a plate, cover and keep warm until you are ready to use them.
  • Bring a large pan of well-salted water to the boil. Carefully drop the gnocchi into the water and stir. When you see the first piece of gnocchi rise to the top add the peas.
    After a couple of seconds and once all the gnocchi has risen to the top remove them along with the peas to a bowl.
    Reserve half a cup of the cooking water. Return the gnocchi and peas to the saucepan along with the cooking water and 2 or 3 tablespoons of pesto. Stir well until everything is combined then stir in the courgettes/zucchini.
  • Serve in bowls topped with the toasted pinenuts, some grated pecorino and a little cracked black pepper.

Notes

  • Gnocchi -  I use store-bought gnocchi, you can make your own if you prefer.
  • Serving Size - We have this for lunch so it stretches far enough for 3 people. You could find it will serve 4 people for the first course.
  • Storing/reheating/freezing - This dish is best served fresh and I do not recommend freezing it. Any leftovers can be stored in the fridge for a day or two. You can reheat it on the hob but please note it may not taste as good as when served fresh.
  • Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on one serving of pesto gnocchi serving 3 people. It does not include any cheese you add to the finished dish. 
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.

Nutrition

Calories: 509kcal | Carbohydrates: 84.1g | Protein: 4g | Fat: 13.9g | Saturated Fat: 3.5g | Cholesterol: 49mg | Sodium: 614mg | Potassium: 301mg | Fiber: 7.4g | Sugar: 3.8g | Calcium: 102mg | Iron: 4mg