We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.
Gnocchi with peas, pesto and spinach – serves 2
- 50g baby spinach
- 100g frozen peas, defrosted
- 4 tbsp fresh pesto
- 3 tbsp crème fraîche
- 300g pack gnocchi (you can use a plain variety or one with spinach)
Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.
Add the pesto and crème fraîche, and gently heat through.
Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.
Toss it all together, then serve.
(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)
Jono & Jules do food & wine 
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