Mint & Pea Pesto Gnocchi Limone

Serves: 4

Time: 30 minutes

Ingredients

• 250g gnocchi
• 50g butter
• 200ml double cream
• 50g Parmesan, finely grated
• Zest and juice of 1 lemon

For the pesto:

• 125g frozen peas, thawed
• 40g mint, leaves roughly chopped, plus extra to serve
• 75g blanched almonds, toasted
• 80g Parmesan, plus extra to serve
• ½ garlic clove, grated
• Zest of 1 lemon
• 100ml olive oil

Method

1. Blitz all of the ingredients for the pesto together in a blender until you have a chunky paste and set aside.

2. Bring a large pot of water to the boil and cook the gnocchi according to the packet instructions.

3. Add the butter to a frying pan over a medium heat and let it melt before adding the double cream, Parmesan, lemon zest and juice.

4. Simmer for a few minutes to thicken then add the cooked gnocchi and toss in the sauce.

5. Warm the pesto in a separate pan over a medium-high heat with a little of the gnocchi cooking water until hot.

6. Serve the gnocchi into bowls for serving and drizzle with the pesto. Garnish with mint leaves and a bit more Parmesan.

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