Spring Greens Pesto Gnocchi

This spring green pesto is packed with flavour and can be made in large quantities and frozen in ice cube trays to be used in a lot of recipes like this one. Toss this spring green pesto with a pack of ready-made gnocchi, lemon, and frozen peas for a lovely summery recipe in minutes.


  • No spring greens? Use kale or cavolo nero instead. 
  • No flaked almonds? Use sunflower seeds, pine nuts, pumpkin seeds or walnuts instead. 
  • No lemon? Use lime juice instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


80 g frozen peas

500 g Gnocchi

Salt & pepper

4 tbsp Parmesan (grated ) / vegan parmesan

For the pesto:

100 g Spring greens

30 g Basil leaves

1 Garlic clove

50 g Flaked almonds

4 tbsp Olive oil

1 Lemon (zested and juiced )

3 tbsp Water


  1. Make the pesto: In a food processor, add all of the pesto ingredients. Blitz until smooth and season to taste with salt and pepper.
  2. Cook the gnocchi: Bring a saucepan of salted water to the boil and cook the gnocchi following packet instructions. Gnocchi cook quickly so this usually takes 2-3 minutes. Reserve half a cup of cooking water and drain the gnocchi.
  3. Finish: Add the gnocchi to the pan along with the pesto, frozen peas and some of the reserved water. Toss well to coat and cook for a minute, or until the peas are defrosted. Season to taste and serve with grated parmesan if you like. Enjoy!
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How to store

Store the pesto in an airtight container for up to 1 week in the fridge or pour into ice cube trays and freeze for up to 3 months. Use it to top grilled vegetables, spread onto toasted bruschetta, stir through pasta, or swirl into a bowl of soup.