Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Ingredients
- 1 garlic clove, finely chopped
- small bunch parsley, finely chopped
- small bunch chives, snipped
- 2 tbsp toasted pine nuts, roughly chopped
- 2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving
- zest and juice 1 lemon
- 4 tbsp olive oil
- 500g pack gnocchi
Method
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Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
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Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.