Recipe and image courtesy of The Watercress Company,


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


  • 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.