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5 minutes
20 minutes
25 minutes
- 120g pea
- 200g broccoli florets
- 3 spring onions, coarsely chopped
- 2 garlic cloves
- 60ml olive oil
- 125.00 ml mint leaves
- 25g parmesan
- Prepare the gnocchi according to the package instructions in a large saucepan of boiling water. Add the peas for the final 2 minutes of cooking. Drain and return everything to the pan.
- For the broccoli pesto, combine broccoli, spring onion, and garlic in a food processor and pulse until finely chopped. Add oil, mint, and parmesan, then season. Continue processing until a coarse paste forms.
- Combine the broccoli pesto with the gnocchi, then mix in the spinach and gently toss until it wilts. Season to taste.
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