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.
Easy Super Greens Pesto Gnocchi
A family favourite. This simple gnocchi is a celebration of green: spinach, courgette, peas & parsley pesto. A garnish of chopped, toasted pine nuts adds moreish crunch. The best part? It only takes 10 minutes to prep!
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 handful of fresh flat-leaf parsley
- 20g pine nuts
- 2 courgette
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 garlic clove
- 2 tbsp ground almonds (Nuts)
- 80g baby spinach
- 150g peas
- 1 handful of fresh basil
- 8 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.)
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
Nutritional Information
Calories: 516
Protein: 13g
Carbs: 58g
Fat: 25g
Easy Super Greens Pesto Gnocchi
A family favourite. This simple gnocchi is a celebration of green: spinach, courgette, peas & parsley pesto. A garnish of chopped, toasted pine nuts adds moreish crunch. The best part? It only takes 10 minutes to prep!
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Cooking Instructions
Before you start
- Pull out a large saucepan, large frying, a measuring jug & a sieve
Prep the veg
- Slice the courgettes into 1/2cm half-moons. Thinly slice the garlic. Finely chop the parsley and basil. Rinse the spinach. Roughly chop the sundried tomatoes
Make the pangratatto
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add half the garlic and cook for 1 min, then add the ground almonds and pine nuts and toast for 2 mins, until golden
- Stir through the parsley and season with salt and pepper. Remove from the pan and set aside
Get your simmer on
- Rinse the frying pan out and reheat with 1 tbsp oil on medium heat. Once hot, add the courgette and cook for 5 mins, until softening. Season with a pinch of salt and pepper.
- Add the remaining garlic and cook for 1 min
- Add the peas, sundried tomatoes, stock powder and 150ml water. Stir to combine, bring to the boil and simmer for 3-4 mins, until the sauce has thickened slightly.
- In the final 1-2 mins, add the pesto and spinach to the sauce and stir until wilted
Last bits
- Bring the large saucepan filled with salted water to the boil. Once boiling, add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain
- Stir the cooked gnocchi and basil into the sauce. Taste and season with salt and pepper. Add a splash of water if the sauce becomes too thick
Plate up
- Serve the pesto gnocchi into bowls and scatter the pangratatto on top
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