Gnocchi with pesto and peas

Enjoyable Gnocchi with pesto and peas Recipe

Creamy basil pesto, peas and parmesan are a magic match of spring flavours in this easy pasta dinner.
Gnocchi with pesto and peas
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 500g pkt potato gnocchi

  • 1 tablespoon olive oil

  • 2 small brown onions, halved, thinly sliced

  • 150g (1 cup) frozen peas

  • 300ml ctn pouring cream

  • 80g (1/3 cup) bought basil pesto

  • 20g (1/4 cup) finely grated parmesan

  • 50g baby spinach leaves


  • Step 1

    Cook the gnocchi in a large saucepan of salted boiling water until tender. Drain.

  • Step 2

    Heat oil in the pan over medium-high heat. Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the peas and cream and bring to the boil. Reduce heat to medium-low and simmer for 2-3 minutes or until the mixture thickens slightly.

  • Step 3

    Stir in the gnocchi, pesto and half the parmesan. Add the spinach and toss to combine.

  • Step 4

    Divide the gnocchi among serving plates and sprinkle with remaining parmesan.

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