• 580cal
  • 3min

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

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