Gnocchi with Courgette and Pesto

• 30gpine nuts
• 3 tbspolive oil
• 800gfresh potato gnocchi
• 600 gcourgettes, halved lengthways and cut into thick half-moons
• 2garlic cloves, crushed
• 200gfrozen peas
• 150ggreen pesto (check the label if it needs to be vegetarian)
• 30 mllemon juice
• 40gParmesan or vegetarian Italian hard cheese, finely grated
• 15 gbasil leaves, torn
• fine salt
• black pepper
• Finely grated lemon zest (2 g)

Method

1. 1Toast the pine nuts in a large dry frying pan over a medium heat for 2 minutes, shaking the pan, until golden. Tip them out.
2. 2Add 1 tbsp olive oil to the pan and fry half the gnocchi in a single layer for 3 minutes, then turn and cook for 2 minutes more until golden. Tip into a bowl and repeat with another 1 tbsp oil and the remaining gnocchi.
3. 3Add the last tablespoon of oil and the courgettes with a pinch of salt. Cook over a high heat for 5 minutes, turning only now and then, until browned in patches and tender. Stir in the garlic for 1 minute until fragrant.
4. 4Add the peas with 100ml of water and cook for 2 minutes until the peas are tender and the water has almost gone.
5. 5Return the gnocchi to the pan with the pesto, the lemon zest and 3 tablespoons of water. Toss over the heat for 1 minute until every piece is coated and glossy. Off the heat, add the lemon juice and half the Parmesan and taste; it should be sharp enough to cut the richness of the pesto, so add salt or more lemon if it needs it.
6. 6Serve with the torn basil, toasted pine nuts and the rest of the Parmesan over the top, and plenty of black pepper.

Per serving

kcal

742

protein

18.3g

fibre

8.2g

carbs

81.5g

fat

36.9g