Cashew Pesto Gnocchi

This is a twist on the traditional pesto and has a lovely creamy texture. You can use it on pasta or gnocchi but the floury gnocchi balls give it that extra oomph.


Serves 4


  • 1 bunch of parsley, stalks removed


  • 50g cashew nuts


  • 2 garlic cloves


  • 60g parmesan


  • 1 lemon, zested


  • 150ml olive oil


  • Seasoning


  • 200g green beans, chopped


  • 500g gnocchi


  1. To make the pesto, put the parsley, nuts, parmesan, garlic and zest into a blender and blitz. Add the seasoning and oil and pulse a little longer. Set aside until ready.
  2. Bring a pot of water to the boil and add the gnocchi and beans and boil for around 5-10mins (or until the gnocchi float to the top) Drain and toss in the pesto.

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