We LOVE this recipe in our house! Is there anything better than getting all your weekly iron intake in one meal, but also it being super yummy? And the best bit, you can serve garlic bread on the side. 

One colleague at work even referred to me as the Gnocchi Queen recently as I regularly take the leftovers to work the following day and load it with cheese.  

The best thing about this recipe is how flexible it can be. You can do it with any veg, my favourite is green veg. I just throw in whatever we have in the fridge. You could also roast some squash or pumpkin to put through it for a more wintery meal too. And of course, the green pesto can be switched for red pesto if you prefer.  

I will also often serve this with chicken sausages, Heck or Aldi’s Italian Chicken Sausages would be my recommendation.  

Recipe serves 2-3 people (2 hungry people, plus one leftover lunch-sized portion)  

Ingredients 

• Knob of butter 
• 500g gnocchi (chilled or dried aisle gnocchi both work) 
• Olive oil 
• 5 stems of tenderstem broccoli 
• 1 leek, finely sliced 

• 1 clove of garlic, finely chopped 
• 2 handfuls of spinach 
• 3 heaped teaspoons of green pesto 
• Parmesan 
• Basil, chopped 

Method 

1. Heat the butter in a large frying pan and once melted, add the gnocchi. Fry for 15-20 minutes, tossing every few minutes to prevent burning. 

2. For the veg, chop the tops off the broccoli and finely slice the stems. Add the stems to a separate pan with a drizzle of olive oil, I use a wok or a large frying pan.  Fry for 1-2 minutes. 

3. Once the stems have turned bright green, add the rest of the broccoli, leeks and garlic. Fry for 10 minutes or so on a low heat until the veg is softened.  

4. Finally add the spinach and pesto and stir. 

5. Once the gnocchi is crisp and golden, add to the pan with your veg and combine.  

6. Serve immediately and top with parmesan and basil, salt and pepper to taste.