Cheats’ gnocchi with pesto recipe

Gnocchi – which means dumplings in Italian – are made from potatoes and flour. They are easy

enough to make, although we use bought gnocchi here, and should be light and fluffy (like pillows).

Pesto, too, is very simple; it comes originally from Genoa in northern Italy and traditionally is made

with basil, garlic and pine nuts crushed and blended with Parmesan and olive oil. But there are

times when you have to cheat and this dish is fantastic for making it look as if you have spent hours

in the kitchen by opening a few packets; but it is all in the presentation.

Ingredients

• 2 x 400g packets of fresh potato gnocchi
• 30g pine nuts
• 130g pot fresh basil pesto
• 30g watercress, washed and ready to eat
• freshly ground black pepper to taste
• freshly grated Parmesan to serve

Method

1. Cook the gnocchi according to packet instructions (they are usually ready when they float to the top) and drain. Meanwhile, tip the pine nuts into a non-stick frying pan and cook gently until they are roasted and golden, stirring frequently (keep an eye on them as they scorch quite quickly). Tip the pasta back into the saucepan and stir in the pesto.
2. Spoon into warm bowls, sprinkle with pine nuts and arrange a little watercress on top. Season with freshly ground black pepper and serve with freshly grated Parmesan.