Light, filling and healthy, this vegetarian gnocchi is perfect for a vegetarian weeknight dinner. Made with baby spinach, green beans, cherry tomatoes and tossed through pesto and potato gnocchi.
20 Minutes. Vegetarian. Highly recommended.
1 Pack potato gnocchi
1 Handful green beans
1 Cup baby spinach
100g Good quality basil pesto
1/2 Punnet cherry tomatoes
Top and tail then halve the beans. Halve the cherry tomatoes. Combine tomatoes in a bowl with baby spinach, juice of the lemon, a generous drizzle of olive oil, salt and pepper.
Cook gnocchi & beans
Bring a large pot of salted water to the boil. Once the water is boiling, add gnocchi and beans. Cook for 2 minutes until the gnocchi floats to the surface. Drain and return to pot. Stir through a drizzle of olive oil and the pesto. Mix in the veg.
Spoon into bowl and finish with a drizzle of olive oil.
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