The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Green Pea Gnocchi with Pesto & Leafy Tomato Salad
Who doesn't love a bowl of creamy gnocchi? Made even more decadent with cashew cream and pesto. Fresh and bright ingredients like pea and lemon make it a celebration. A leafy tomato salad on the side brings a hit of freshness. Top with pumpkin seeds for a final flourish!
Ready in 20
8 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 30g pumpkin seeds
- 40g mixed salad leaves
- 150g peas
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 80g baby spinach
- 2 garlic clove
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 200g baby tomatoes
Nutritional Information
Calories: 492
Protein: 11g
Carbs: 54g
Fat: 25g
Green Pea Gnocchi with Pesto & Leafy Tomato Salad
Who doesn't love a bowl of creamy gnocchi? Made even more decadent with cashew cream and pesto. Fresh and bright ingredients like pea and lemon make it a celebration. A leafy tomato salad on the side brings a hit of freshness. Top with pumpkin seeds for a final flourish!
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Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a large bowl, a sieve & a measuring jug
Get started
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and half the tomatoes and cook for 4-5 mins, tossing regularly, until the gnocchi is golden and the tomatoes are blistered
- Season with salt and pepper and remove from the pan
Prep time
- Meanwhile, finely chop or crush the garlic. Rinse the spinach
- Halve the remaining tomatoes and add to the large bowl. Add half the vinegar, 1 tbsp olive oil and a pinch of salt and pepper
Simmer simmer
- Reheat the frying pan with 1/2 tbsp oil on medium heat. Once hot, add the fresh garlic and garlic herb paste and cook for 1 min
- Stir in the cashew cream, stock and 50ml water. Bring to the boil and simmer 2-3 mins, until thickened slightly
Bring everything together
- Stir the spinach into the sauce, along with the pesto and peas. Simmer for a final 2 mins, until the spinach is wilted, then stir in the gnocchi and cooked tomatoes. Season to taste with salt and pepper
- Add the remaining vinegar (or to taste), then remove from the heat
Finish & plate up
- Add the salad leaves to the tomato bowl and toss to combine
- Serve the gnocchi into bowls, with the salad alongside. Scatter over the pumpkin seeds to finish
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