GNOCCHI WITH ARTICHOKE & PEA SHOOT PESTO

This is the first of our blended pasta sauces series: Artichoke & Pea Shoot Pesto

When you’re short on time, blenders are a great way to make something quick, impressive and delicious with minimal prep.

This series will show you how to make quick, simple, nutritious recipes using staple cupboard ingredients and a few added extras.

This recipe uses pea shoots which I picked up from my local farmer’s market, but if you can’t find any you can just up the basil content and you’ll still make a delicious pesto (of sorts) !

INGREDIENTS

Sunny & Luna Spinach Gnocchi

Jar of artichokes in oil

Three big handfuls of pea shoots

Around 30g basil

1 clove garlic

Olive brine

Half a lemon

Extra Virgin Olive Oil

20g Parmesan (optional)

INSTRUCTIONS

In a blender, place the artichokes plus a good glug of their oil, pea shoots, garlic, 3 tablespoons of brine from an open can of olives, and the Parmesan if you’re using it.

Blend until the mixture starts to become smooth. Remove and taste, before seasoning (be careful with the salt since you’ve got brine already in there!), squeezing in half a lemon, and adding more olive oil to make it a nice smooth consistency. Blend again until completely smooth and bright green.

Fry Sunny & Luna spinach gnocchi in a non stick frying pan with a little olive oil until super crispy (around 6 mins). Remove and transfer the sauce into the pan to warm through. Spread the sauce across a plate and serve with the gnocchi on top, a few pea shoots, some of the herby oil from the artichokes and a little Parmesan if you like.

Serve and enjoy!