Creamy Pesto Gnocchi

What to Put on the Table With Creamy Pesto Gnocchi

• Rocket salad
• Cherry tomatoes
• Garlic bread
• White wine

How to Make Creamy Pesto Gnocchi

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1. Heat the butter and oil in a wide pan and fry the gnocchi in a single layer for 4 minutes without moving. Turn and cook for 3 minutes more.

   Mark done Start 4 min timer

2. Stir the pesto into the cream and pour over with the peas and a splash of water. Simmer for 2 minutes.

   Mark done Start 2 min timer

3. Stir in the parmesan, pepper and lemon juice.

   Mark done

4. Serve straight from the pan.

   Mark done

Worth Knowing Before You Cook

Do not boil the gnocchi first.

Leave them to brown.

If your hob runs hot, lower the heat for the sauce.

Add lemon to lift the cream.

Swaps and Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Keeping What's Left

Best eaten at once. Keeps in the fridge for 1 day.

Creamy Pesto Gnocchi: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.