Juice from ½ a lemon
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
Salt and black pepper
1 x 500g pack of gnocchi
Bunch of chives, chopped
120g frozen peas, thawed
60g Feta, crumbled
- Place the walnuts in the bowl of a food processor and whizz until broken up into smaller chunks. Add the rocket, lemon juice, olive oil, mustard and some salt and pepper. Whizz again until smooth.
- Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and return the pan to a medium heat.
- Add the pesto, chives and peas to the gnocchi. Stir the gnocchi over the heat for 2-3 minutes until heated through.
- Scatter over the Feta and serve immediately.
Per serving: 386kcals, 15.7g fat (3.6g saturated), 48.4g carbs, 2.6g sugars, 15g protein, 2.6g fibre, 0.508g sodium