Gnocchi with Salad Leaves & Pistachio Sauce

Blanched gnocchi tossed in a quick, creamy and lemony green sauce using salad leaves, dill, basil, lemon, parmesan (or vegan parmesan), garlic, extra virgin olive oil and crunchy pistachios. It’s a really special, indulgent dish that's fairly simple to pull together.


  • No salad leaves? Use spinach or more fresh herbs instead. 
  • No gnocchi? Try with pasta or cooked potatoes. 
  • No pistachios? Swap for walnuts, hazelnuts, sunflower seeds or pine nuts. 
  • Vegan? Use vegan parmesan or nutritional yeast instead of the cheese, and vegan butter or olive oil instead of butter. 
  • No lemon? Swap it for lime juice.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


500 g Gnocchi

50 g Salad leaves

25 g Basil leaves

10 g Dill

40 g Pistachios

30 g Parmesan (or vegan parmesan )

2 Garlic cloves

1 Lemon (zested and juiced )

90 ml extra virgin olive oil

60 g Unsalted butter (or vegan butter )

Salt & pepper


  1. Bring a large saucepan of water to the boil. Add a generous pinch of salt and cook the gnocchi according to its instructions. Drain and set aside.
  2. Mix the salad leaves, basil, dill, pistachios, parmesan, garlic, lemon zest, lemon juice and olive oil in a food processor. Pulse until roughly chopped, then season to taste with salt and pepper.
  3. Add the butter to a large frying pan and melt it over a medium heat. Once it's melted, add the gnocchi and mix well to coat. Turn off the heat and add the salad leaves pesto. Mix well and divide between plates. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.


Enjoy any leftover sauce poured over cooked pasta or potatoes.