Pesto Gnocchi

INGREDIENTS:

• 500g GF gnocchi

• 1 medium zucchini, halved and sliced

• 2 cups sliced mushroom

• 250g cherry tomatoes

PESTO:

• 1 1/2 cups fresh basil leaves

• 1/3 cup pine nuts (can use sunflower seeds or walnuts instead)

• 2 tbsp nutritional yeast (or parmesan cheese if using)

• 1 garlic clove

• 2 tbsp lemon juice

• 1/4-1/3 cup EVOO

• 1/4 tsp salt

• pinch of black pepper

GF, DF + VE - serves 4

METHOD:

1. Make your pesto by adding all the ingredients into a blender and blitz together. I like it smooth but still a little chunky. Set aside.

2. Cook your gnocchi to packet instructions.

3. While this cooks, heat a frypan and add a tbsp of the pesto. Add the zucchini and mushroom and cook for a few minutes to brown the mushroom and soften the zucchini.

4. Add in the cherry tomatoes.

5. Once the gnocchi starts to float, drain and add to the pan.

6. Add the rest of the pesto and stir through, cook for another minute and serve straight away.