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