First posted: Jan 21, 2013

Gnocchi with Watercress and Macadamia Nut Pesto


There are a lot of things to love about this dish. It’s sublimely summery, and the verdant greenness of the pesto just shouts healthy and happy; it’s Meat-free-Monday friendly; it’s simple and rustic but still a little sophisticated somehow, and it’s pretty much done in ten minutes (which I suppose makes it rather less of a recipe and more of an assemblage of sorts). For the first time ever, I used store-bought gnocchi. I was expecting heavy, miserable little pasta dumplings, but was completely pleasantly surprised and decided that if you can get your hands on freshly made, good quality little guys, then you’re doing just fine.



Cooks in:        Serves:2

  • 300g freshly made store-bought gnocchi
  • 1-2 Tbsp olive oil
For the Watercress Pesto
  • 50 g fresh watercress, rinsed and thicker stalks removed
  • 2 Tbsp macadamia nuts, roughly chopped
  • 3 Tbsp olive oil
  • juice of 1 lemon
  • 1 clove garlic, chopped
  • 1/2 tsp sugar

What to do

1. Combine the ingredients for the Watercress Pesto in a food processor, mix until it reaches a texture of your liking, and taste to check that you have enough salt and sugar for your liking.

2. Cook the gnocchi according to packet instructions in plenty of salted boiling water, scooping them out into a serving bowl using a slotted spoon as they rise to the surface of the water.

3. Toss together the gnocchi with about 2 Tbsp of your pesto, drizzle with a little extra olive oil and serve as soon as possible.

Add a little crispy fried bacon or chorizo, or even shredded roast chicken on the side for a 'meatier' version.

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