Salsa verde gnocchi
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Gareth Morgans
Salsa verde gnocchi
This salsa verde gnocchi uses punchy capers and anchovies for its pesto-like sauce. It's an excellent low-cal dinner if you're in a hurry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
424Kcal
Fat
16gr
Saturates
2gr
Carbs
51gr
Sugars
5gr
Fibre
7gr
Protein
14gr
Salt
1.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g gnocchi
- 1 x 200g pack sugar snaps, halved
For the salsa verde
- ½ x 30g pack tarragon, leaves picked
- 1 x 30g pack flat-leaf parsley, leaves picked
- 30g blanched almonds
- 1 garlic clove
- 1 tbsp capers, rinsed
- 3 anchovy fillets in olive oil, drained and chopped (omit if vegetarian/vegan and replace with olives or extra capers)
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- ½ tsp sherry vinegar or red wine vinegar
Step by step
- For the salsa verde, pulse the tarragon, parsley, almonds, garlic, capers and anchovies (or olives), in a small food processor until coarsely chopped. Add the mustard, olive oil, vinegar and 2 tablespoons water, and pulse again to a chunky pesto consistency. Set aside (this can be made a few hours ahead).
-
Bring a saucepan of salted water to the boil. Add the gnocchi and sugar snaps and cook for 2-3 minutes or until the gnocchi float to the surface and the sugar snaps are just cooked. Drain well and return to the pan over a low heat before stirring in the salsa verde to coat and warm through. Divide between two bowls and serve.
