1 or 2small courgettes/zucchini cut thinly horizontally
2-3 tbspparsley pesto
½cupcooking water from the gnocchi
1tspolive oil for cooking the courgette/zucchini
pecorino cheese for serving
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.
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.