This is a recipe I created for Essence Magazine (now sadly out of print due to Covid) and it’s just delicious. Gnocchi develops a really interesting texture when you pan fry it rather than boil with a slightly crunchy exterior and a chewy middle. Ever since I discovered this way to prepare it, I have been a convert. Just whiz up a simple pesto, steam the vegetables and then you are good to go.

Ingredients

A large handful of fresh basil leaves
2 garlic cloves, finely chopped
75ml olive oil, plus extra for frying
4 tbsp pistachio nuts, toasted plus a few extra for pistachios
50g mixed baby salad leaves, spinach or rocket
50g finely grated pecorino
1 x 500g pack fresh gnocchi
100g asparagus tips
100g trimmed green beans, halved
80g crumbled feta cheese
Crushed pink peppercorns for garnish (optional)

First make the pesto by putting the basil, garlic, olive oil, pistachios  and two-thirds of the salad leaves in a food processor; blitz to combine. Stir in the pecorino cheese and season.

Heat a large frying pan with a splash of olive oil, add the gnocchi and toss gently over a medium-high heat for 6-8 minutes until lightly golden. Meanwhile, steam the asparagus and green beans for 3-4 minutes until just tender; drain.

Add the leaf pesto to the gnocchi and toss together. Now stir in the asparagus and beans. Take the pan off the heat and add the remaining leaves. Divide between 2 plates and scatter over the rest of the pistachios and crumbled feta to serve. Add a final garnish of crushed pink pepper.