Lunch
Parsley Gnocchi
How to Make It
Roughly chop the parsley and pulse in a blender along with the garlic, olive oil and nuts until smooth. Pour into a bowl and stir through the lemon zest, cheese, salt and pepper.
Bring a saucepan of water to the boil and cook the gnocchi and beans for 3 minutes until the gnocchi floats to the top of the pan.
Drain the gnocchi and beans and toss in the seasoning, then serve.
Ingredients
- 500g gnocchi
- 450g green beans, halved
- 40g vegan cheese
- 120ml olive oil
- 40g cashew nuts, toasted
- 1 lemon, zested
- 100g parsley
- 1 garlic clove
