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Gnocchi alla Trapanese

This classic Italian veggie dish is ready in 20 mins and is bursting with flavour - plus, it can become vegan with one substitute

Gnocchi alla Trapanese

Recipe and image courtesy of The Watercress Company, watercress.co.uk

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Ingredients

  • Gnocchi 350g
  • Rocket 50g
  • Garlic 1 clove, peeled and diced
  • Sea salt
  • Toasted pine nuts 20g
  • Watercress 30g, leaves only
  • Extra virgin olive oil
  • Parmesan 20g, use vegetarian Parmesan to make this dish vegan
  • Freshly ground black pepper
  • Vine cherry tomatoes 250g, halved
  • Green beans 50g, trimmed
  • Squeeze of lemon juice 

Method

  • Step 1

    Add the garlic to a bowl with a pinch of sea salt. Add the pine nuts to a food processor and pulse once or twice, just enough to break them up but not too finely. Add to the bowl with the garlic.

  • Step 2

    Finely chop the watercress leaves and stir into the garlic and pine nuts along with 2 tbsp olive oil. Grate in half of the Parmesan then mix and season to taste. Add the cherry tomatoes to the pesto, crushing with a spoon to release the tomato juices, and mix.

  • Step 3

    Boil the green beans for 4 minutes, then remove from the pan, leaving the water on the heat. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Meanwhile, chop the green beans into 3cm lengths and add to the pesto and tomatoes.

  • Step 4

    Drain the gnocchi, reserving about 250ml of the cooking water in a separate jug. Tip the pesto mix and gnocchi into the warm pan and place over a low heat, until everything is heated through.

  • Step 5

    In a bowl, add 1 tbsp olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Add the rocket and toss to cover. Plate up the gnocchi, scatter with rocket and grated Parmesan.

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