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.
Serving size
Ingredients
Ingredients
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 160g green beans
- 110g baby tomatoes
- 40g mixed salad leaves
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 80g greek style yoghurt (Milk)
-
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.)
- 100g feta (Milk)
- 1 shallot
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Allergens
Contains:
Sulphites, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 627Kcal |
| 515kJ | 2624kJ | |
| Fat | 6.8g | 35g |
| of which saturates | 2.6g | 13g |
| Carbohydrates | 11g | 57g |
| of which sugars | 2.1g | 11g |
| Protein | 3.8g | 20g |
| Salt | 0.75g | 3.8g |
| Fibre | 1.5g | 7.8g |
Ingredients
Ingredients
- 160g green beans (use half)
- 40g mixed salad leaves (use half)
-
300g potato gnocchi (use half)(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 110g baby tomatoes (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 100g feta (use half) (Milk)
- 1 shallot (use half)
-
1 tbsp balsamic vinegar (use half) (Sulphites)(Wine Vinegar, Concentrated Grape Must)
- 80g greek style yoghurt (use half) (Milk)
-
4 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.)
Allergens
Contains:
Sulphites, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 629Kcal |
| 517kJ | 2630kJ | |
| Fat | 6.8g | 35g |
| of which saturates | 2.6g | 13g |
| Carbohydrates | 11g | 57g |
| of which sugars | 2.2g | 11g |
| Protein | 3.8g | 20g |
| Salt | 0.75g | 3.8g |
| Fibre | 1.5g | 7.8g |
Ready in 20
7 plants
Speedy Pesto, Pea & Feta Baked Gnocchi
A super speedy pasta bake, ready in 20 mins. Starring creamy basil pesto and golden nuggets of potato gnocchi. Sneak in the veggies with green peas, then top with feta cheese and grill til golden. Serve with a fresh tomato salad.
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium ovenproof dish & a medium bowl
Get started
- Quarter the tomatoes. Trim the green beans and cut into thirds
- Add the green beans to the saucepan and cook for 1 min, then add the gnocchi and simmer for 2 mins, or until they float to the surface
- Drain both and return to the pan, then add the pesto, yoghurt, garlic herb paste, half the tomatoes and 2 tbsp water (1 tbsp for 1 person)
- Mix well to combine. Season with salt and pepper
Time to grill
- Transfer the gnocchi to the medium ovenproof dish. Crumble the feta over top
- Place under the grill for 6-8 mins, until golden and bubbling
Meanwhile, make the salad
- Thinly slice the shallot
- Add the shallot and remaining tomatoes to the medium bowl with the balsamic vinegar, 1 tsp oil and a pinch of salt and pepper. Toss to coat
Plate up
- When ready to serve, add the salad leaves to the bowl and toss to coat
- Share the baked gnocchi between plates, with the salad alongside
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