CREAMY COURGETTE GNOCCHI WITH PINE NUTS, BASIL PESTO & PARMESAN
Serves 4
Ready in 30 minutes
Ingredients Veges
■ 200g green beans, ends trimmed and cut in half
■ 2 courgette, thinly sliced into rounds
■ 1 drizzle of oil
Pine nuts
■ 20g pine nuts
Gnocchi
■ 500g gnocchi
■ 1 drizzle of oil
Sauce
■ 1 drizzle of oil
■ 11⁄ cups water
2
■ 250g frozen peas
■ 100g baby spinach
■ 4 tablespoons basil pesto
■ 50g grated Parmesan
■ 185g light sour cream
To serve
■ 1 bunch basil, leaves picked
■ 4 tablespoons basil peso
Method
Bring a large pot of hot salted tap water to the boil.
Prep veges
Trim beans and cut in half and cut courgette into rounds. Set aside.
Cook pine nuts & veges: Heat a large, dry fry-pan on mediumhigh heat. Toast pine nuts for 1-2 minutes, until golden. Remove from pan and set aside to serve. Return pan to medium-high heat with oil. Cook beans and courgette with a pinch of salt for 4-5 minutes, until tender and starting to colour. Remove veges from pan and set aside. Reserve pan.
Cook gnocchi: Cook gnocchi in pot of boiling water on high heat for 2-3 minutes, until they just start to float. Drain well and return to pot with oil to prevent sticking. Set aside.
Cook sauce: Return reserved pan to medium-high heat with oil. Cook gnocchi for 2-3 minutes, until starting to brown. Add water and peas and bring to a simmer. Add veggies back to pan along with spinach and cook for a further 1-2 minutes, until liquid has reduced and gnocchi is cooked.
Finish gnocchi Remove pan from heat and add first measure of basil pesto, Parmesan and sour cream. Toss to combine and season to taste with salt and pepper. Pick basil leaves.
Serve: Gnocchi topped with remaining pesto, basil and pine nuts.