FRESH PESTO GNOCCHI

Sometimes it’s just good to get back to basics - making your own fresh pesto is so easy and when it’s this silky green, you’ll never want to go back to the jars!

I like mine with the extra creaminess from plenty of pine nuts but if you like it a bit more herby, you can up the basil quantity.

Using Sunny & Luna’s Spinach Gnocchi, this dinner will also be 1 of your 5 a day and a source of fibre - as well as totally delicious.

INGREDIENTS

Serves 2

50g basil

15g pine nuts

1 small clove of garlic

100ml extra virgin olive oil (plus more for getting the right consistency)

40g mixed Parmigiano Reggiano and Pecorino Romano

Juice of half a lemon

Pinch of salt

Sunny & Luna Spinach Gnocchi

Toasted pine nuts to top

INSTRUCTIONS

Ice your basil in a bowl of ice and water for around 5 minutes to keep that green colour super vibrant, then whizz it up in a food processor with pine nuts, garlic, lemon, salt, cheese and olive oil.

Keep adding more olive oil until the pesto is a consistency that you're happy with, and add a splash of water at the end to keep it loose. Season to taste. If you have any left over you can pop this in the fridge for a few days.

Pan fry your Sunny & Luna Spinach Gnocchi with a drizzle of olive oil and a few tablespoons of water to make them plump and fluffy, before warming through with your homemade pesto.

Plate up with a sprinkle with toasted pine nuts, as well as parmesan.

This is so simple, but promises great flavour, as well as nutrition and a brilliant bright green colour!