Green Pesto and Veg Gnocchi

There are times when I love spending hours working on a dish and then there are those times (usually in the middle of the week) when I want something that’s ready to eat in about 10 minutes.

This is a 10 minute dish and one that was prepared with mixed results.  Usually I wouldn’t write about the dishes that I don’t adore (and trust me there have been a few), but Philip absolutely loved this and asked me to do a post about it.

It is jam-packed full of veggies – which is probably why my inner eight year old doesn’t like it.

Green Pesto and Vegetable Gnocchi Ingredients

If you prefer, you can use low fat soft cheese rather than the usual variety and lower the calories considerably.  You can also swap out any of the veg for a different green veg if you want, you’ll just need to adjust the cooking time accordingly – broccoli would work well.

Green Pesto and Vegetable Gnocchi


Let me know whether you’re Team Michelle or Team Philip on this one!

Green Pesto and Vegetable Gnocchi
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Feel free to use low fat soft cheese if you prefer. Serve with a tomato and red onion salad.
  • 250g fresh gnocchi
  • 100g frozen peas
  • 100g fine green beans, cut in half
  • 50g baby spinach
  • 40g soft cheese
  • 3 tablespoons green pesto
  1. Bring two pans of water to the boil.
  2. In one pan put the frozen peas and green beans and boil for five minutes.
  3. Add the gnocchi to the second pan and cook for two minutes - when the gnocchi floats to the surface it is ready.
  4. Drain the gnocchi and vegetables, reserving one tablespoon of the vegetable cooking liquid.
  5. Return one of the empty pans to a low heat, add the cream cheese, pesto and cooking liquid and stir until a sauce is formed.
  6. Add the spinach to the pan, gently mix in the gnocchi and the rest of the vegetables.
  7. Serve immediately. Season with black pepper to taste.



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