Gnocchi is one of the most versatile comfort foods. Panfried with a little oil? Boiled and mixed with roasted veggies? Cheesy bake? The possibilities are endless. Today, we have a classic basil pesto gnocchi recipe. Complete with zucchini and spinach, you can enjoy a nutritious meal that tastes almost too good to be true.

Any food that’s green is healthy, right? Image Source: Pexels​

Ingredients:

1 tbs olive oil
1 medium zucchini (diced)
1/3 cup cooking cream
Medium bag of spinach leaves
2 tbs basil pesto
500 grams potato gnocchi (Can be swapped with other pasta, such as penne or spiral.)

40g finely grated parmesan
100g pine nuts
Lemon (optional)

Method:

1. Preheat your oven to 180. Heat oil in a frying pan over medium-high heat. Add diced zucchini and cook for 4 minutes or until almost tender–stir occasionally. Meanwhile, prep your pesto sauce.
2. Place pine nuts on an oven-proof baking tray and bake for 4-9 minutes. Keep a close eye on them and shake the tray occasionally. You want them to be golden brown.
3. Add cream and half of the spinach in a food processor until smooth. Then add the mixture and 1/2 cup of water to the pan and bring to a boil. Reduce heat to a simmer for 5 minutes, leaving the pan uncovered and stirring occasionally (or until sauce has thickened) Stir in 2 tbs of basil pesto.

1. Meanwhile, cook gnocchi in a large saucepan of boiling water according to packet instructions. Drain. Add cooked gnocchi and remaining baby spinach to the pan, then cook for another 30 seconds or until spinach has wilted.
2. Top the gnocchi with parmesan and let it melt through. Serve sprinkled with toasted pine nuts. Optional: If you’re looking for a little extra zest, try squeezing some fresh lemon on top.

How about that, members? Not too shabby, eh? I’d love to hear if you give this recipe a try–you could even share a picture of your creation! Is there anything you’d add or change? Let us know in the comments down below.

 

[Big M]

The recipe doesn’t say so presume you slice or chop the zucchini before cooking it?