Guest chef

Emma Franklin

Our Assistant Food Editor loves thinking outside the box and is the biggest chilli-head on the team. She grows fruit in her tiny London garden, but would always choose the cheeseboard over the dessert trolley.

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Pan-fried gnocchi with watercress-mint pesto

  • Serves 2
  • Total time 20 mins
3.0/5 rating (12 votes)
Pan-fried gnocchi with watercress-mint pesto
Pan-fried gnocchi with watercress-mint pesto

step by step

  • 1First make the pesto by putting the mint, garlic, olive oil, 2 tablespoons of the pine nuts and two-thirds of the watercress in a food processor; blitz to combine. Stir in the cheese and season.
  • 2Heat 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, cook the beans in boiling salted water for 2-3 minutes until just tender; drain.
  • 3Add the pesto to the gnocchi and toss together. Gently stir in the beans and tomatoes. Take the pan off the heat and add the remaining watercress. Divide between 2 plates and scatter over the rest of the pine nuts to serve.
  • Photograph by Dan Jones

You will need

  • a large handful of mint leaves
  • 2 garlic cloves, finely chopped

  • 75ml olive oil, plus extra for frying
  • 4 tbsp pine nuts, toasted 1 x 110g bag baby leaf watercress
  • 50g vegetarian hard sheep’s or goats’ cheese (we used Parlick Fell hard sheep’s cheese), finely grated
  • 1 x 500g pack fresh gnocchi
  • 100g fine green beans, halved
  • 100g cherry tomatoes, halved

+ Nutritional Information