CASHEW PESTO GNOCCHI WITH COURGETTE, BUTTER BEANS & SUPERSTRACCIA

Sunny & Luna has teamed up with JULIENNE BRUNO® to create this perfect summer gnocchi recipe. Satisfying spinach gnocchi, a vibrant vegan pesto, sweet and earthy fried courgettes, and a creamy Supperstraccia to top.

And even better, you can get Sunny & Luna's gnocchi and JULIENNE BRUNO®'s Superstraccia for a £7 bundle on Ocado.com until the end of May.

CASHEW PESTO GNOCCHI WITH COURGETTE, BUTTER BEANS & SUPERSTRACCIA

INGREDIENTS

Sunny & Luna Spinach Gnocchi

JULLIENNE BRUNO® Superstraccia

2 large courgettes

1 bunch of basil

zest and juice of 1 small lemon

50g cashews

extra virgin olive oil

1 350g jar of cooked butter beans (we love Bold Bean Co)

Salt to taste

DIRECTIONS

1. Slice your courgettes into thin discs and fry in a large non-stick pan over a medium heat. Turn a few times, season with salt and cook until soft and starting to caramelise.

2. Meanwhile, put your basil, lemon zest and lemon juice, cashews into a food processor along with a crack of salt and 2 tbsp Extra Virgin Olive Oil, and blitz until smooth (you can add an extra tbsp EVOO until it's at a good consistency).

3. In an air fryer, put the spinach gnocchi along with a drizzle of oil and shake to coat. Cook on high heat for 7 minutes, pausing to shake the tray half way through cooking. (You can also fry for 5 minutes in a non stick pan if you don't have an air fryer!)

4. Once your courgettes are looking a little golden, take off the heat and stir through the butter beans, allowing some of the juice to also go into the pan to loosen the mixture. Add the pesto to the courgettes, and stir to combine.

5. On a big serving plate, place the gnocchi and top with the courgette cashew pesto. Then dollop Superstraccia on top and add a few extra sprigs of basil and a drizzle of oil. Serve and enjoy!