Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Prep:10 mins
Serves 2
1 garlic clove, finely choppedsmall bunch parsley, finely choppedsmall bunch chives, snipped2 tbsp toasted pine nuts, roughly chopped2 tbsp grated parmesan, or vegetarian alternative, plus extra for servingzest and juice 1 lemon4 tbsp olive oil500g pack gnocchi
STEP 1Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.STEP 2Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
