I confess: this is where we go back to Nigella Lawson. I’ve steered clear of the Godess of Comfort Eating for several weeks now, but it is really time for her to make a come back. After all, now that we’re all reasonably well recovered from the New Year’s Eve hangover we’re having to face the dreaded New Year’s Resolutions and it gives us the heebie jeebies, so what’s a girl to do?
Pasta provides the answer, as always.
Well, gnocchi isn’t really pasta–it’s made of potatoes, which is why I have omitted the traditional boiled potatoes from this recipe. Nigella’s original recipe uses real pasta, adding pesto, potatoes, peas and green beans to the glorious dish. I wasn’t too keen on the whole double carb thing, and you don’t really need it, either, as the gnocchi are really the star ingredient here.
Serves 2 as a main, 4 with sides
Cooking time: 10-15 minutes
1 packet of gnocchi, 200g
two handfuls of frozen green beans
two handfuls of frozen peas
2-3 tbsp pesto (vegan pesto is always available in health stores, if not in a mainstream supermarket)
100ml soya cream (or non-dairy milk, if you can’t find any cream)
Steam the green beans and peas over a pot of boiling water for 10 minutes.
Pour the cream and pesto into a large pan to simmer. Add the gnocchi, stirring to cover them in creamy pesto sauce. Stir in the peas and beans, then serve while it’s still hot.
This is honestly hands-down one of the easiest dishes I have ever made. It’s the perfect moreish weeknight dinner, when nothing but a bowlful of carbs and a creamy sauce will do. And since it contains vegetables, I deem it healthy… or healthy enough 😉
The Cookie Fairy