Creamy red pesto gnocchi


This is one of my favourite quick and easy recipes. I was first made a chicken version of this with rice but it goes so well with gnocchi that I had to share! This recipe uses long-life and store-cupboard ingredients so is a great one to have up your sleeve for a midweek dinner.


  • Tenderstem broccoli
  • Pack of gnocchi (dry or fresh, enough for two people)
  • 1 clove garlic, minced
  • 4 tsp red pesto
  • Splash single cream
  • A little cheddar, grated


  1. Toss broccoli with a little olive oil and the garlic and fry on a medium heat until cooked through and beginning to char.
  2. Bring a medium pan of water to the boil and simmer the gnocchi until it begins to float to the surface (around 2-4 minutes). Drain and set aside.
  3. Lower the heat on the broccoli pan and add the red pesto and cream, stirring in enough cream to make a sauce without diluting the colour of the pesto too much (roughly 150ml, although you may want more).
  4. Tip in the gnocchi, season generously and stir to combine all of the ingredients.
  5. Spoon into two bowls and top with as much cheese at your heart desires (or can take).

Vegan swaps
Use free-from red pesto (Tesco’s own-brand free-from is good!), Alpro’s single soya cream and vegan cheese for a dairy-free delight!

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