Gnocchi with Pea Pesto & Sundried Tomatoes

Name: Gnocchi with Pea Pesto & Sundried Tomatoes
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: Petits Pois 545g 125g of Bird’s Eye Petits Pois; 50g Sundried tomatoes; A handful of wild rocket; 15 g Fresh basil; 20g Pine nuts; 40ml Olive oil; 20 g Parmesan, grated (+ extra for garnish); Pinch of seasoning; 150g of Gnocchi (fresh or dried)

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Preparation Time

10'

Cooking Time

20'

Nr of servings

Difficulty Level

Basil Pea Pesto and Sundried Tomato with Gnocchi Recipe

A healthy and satisfying, Italian-inspired snack. Easy to prepare and simple to serve, it is the perfect choice for a weekday lunch.

Preparation Time

10'

Cooking Time

20'

Nr of servings

Difficulty Level

Ingredients

125g of Bird’s Eye Petits Pois

50g Sundried tomatoes

A handful of wild rocket

Fresh basil

20g Pine nuts

40ml Olive oil

Parmesan, grated (+ extra for garnish)

Pinch of seasoning

150g of Gnocchi (fresh or dried)

Basil Pea Pesto and Sundried Tomato with Gnocchi Recipe

A healthy and satisfying, Italian-inspired snack. Easy to prepare and simple to serve, it is the perfect choice for a weekday lunch.

Our method

Cook the gnocchi and Birds Eye Petits Pois as per on pack cooking instructions
In a food processor add the pine nuts, basil, parmesan and half of the cooked Petits Pois and blend to form a smooth pesto, once smooth add the olive oil and blend for a few seconds.
Thinly slice the Sundried Tomatoes and add to a large bowl with the remaining Petits Pois, wild rocket and pesto then add the cooked drained gnocchi mixing together to incorporate all the flavours.
Serve with a sprinkle of parmesan, cracked black pepper and garnish with some additional cooked peas, fresh basil leaves!