Pan-fried gnocchi with watercress-mint pesto
Serves: 2
Total time: 
Photograph by Dan Jones
Pan-fried gnocchi with watercress-mint pesto
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
996Kcal
Fat
62gr
Saturates
11gr
Carbs
85gr
Sugars
5gr
Fibre
9gr
Protein
22gr
Salt
3gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- a large handful of mint leaves
- 2 garlic cloves, finely chopped
- 75ml olive oil, plus extra for frying
- 4 tbsp pine nuts, toasted
- 1 x 110g bag baby leaf watercress
- 50g vegetarian hard sheep’s or goats’ cheese (we used Parlick Fell hard sheep’s cheese), finely grated
- 1 x 500g pack fresh gnocchi
- 100g fine green beans, halved
- 100g cherry tomatoes, halved
Step by step
- First make the pesto by putting the mint, garlic, olive oil, 2 tablespoons of the pine nuts and two-thirds of the watercress in a food processor; blitz to combine. Stir in the cheese and season.
- Heat a large frying pan with a splash of olive oil, add the gnocchi and toss gently over a medium-high heat for 6-8 minutes until lightly golden. Meanwhile, cook the beans in boiling salted water for 2-3 minutes until just tender; drain.
- Add the pesto to the gnocchi and toss together. Gently stir in the beans and tomatoes. Take the pan off the heat and add the remaining watercress. Divide between 2 plates and scatter over the rest of the pine nuts to serve.
