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.
Speedy Green Pea Gnocchi
Who doesn't love a bowl of creamy gnocchi? Made even more decadent with fluffy gnocchi, cashew cream and pesto. Vibrant peas and zingy lemon make it a celebration. Top with crunchy pumpkin seeds for the final flourish.
Ready in 20
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 1 unwaxed lemon (use half)
- 150g peas (use half)
- 2 tsp pumpkin seeds (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tbsp green pesto (use half) (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.)
Nutritional Information
Calories: 545
Protein: 14g
Carbs: 65g
Fat: 26g
Ingredients
- 2 tsp pumpkin seeds
- 1 unwaxed lemon
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 110g baby tomatoes
- 2 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.)
- 40g baby spinach
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 150g peas
Nutritional Information
Calories: 540
Protein: 14g
Carbs: 64g
Fat: 26g
Speedy Green Pea Gnocchi
Who doesn't love a bowl of creamy gnocchi? Made even more decadent with fluffy gnocchi, cashew cream and pesto. Vibrant peas and zingy lemon make it a celebration. Top with crunchy pumpkin seeds for the final flourish.
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Cooking Instructions
Before you start
- Pull out large frying pan, a grater & a measuring jug
Time to fry
- Finely chop or crush the garlic. Zest half the lemon, then quarter
- Heat the large frying pan with 2 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the gnocchi and whole tomatoes. Cook for 3-4 mins, until the gnocchi is golden and tomatoes are blistered. Season with salt and pepper. Remove from the pan and set aside
Simmer the sauce
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 1 min, then stir in the cashew cream, pesto, lemon zest and 50ml water (25ml for 1 person). Bring to the boil and simmer 2-3 mins, until thickened slightly
Bring it all together
- Rinse the spinach, then stir into the sauce along with the gnocchi, tomatoes and peas. Simmer for a final 2 mins, until hot and wilted. Season with salt and pepper
- Add a squeeze of lemon, then remove from the heat
Serve up
- Share the gnocchi between bowls. Scatter with the pumpkin seeds. Serve with the remaining lemon wedges
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