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Courgette, broccoli and gnocchi traybake with spring greens pesto
Fruit and vegetables
2
courgettes
, halved lengthways and sliced into 1cm/½in pieces
200g/7oz Tenderstem
broccoli
, trimmed
100g/3½oz
spring greens
, thick stems removed
30g/1oz fresh
basil
leaves, plus extra torn leaves to garnish
1 small
garlic
clove, crushed
½
lemon
, zest and 1–2 tbsp juice
Tins, packets and jars
500g/1lb 2oz fresh potato
gnocchi
2 tbsp
capers
, drained and patted dry
Cooking ingredients
2 tbsp
olive oil
½ tsp fine
sea salt
freshly ground
black pepper
40g/1½oz
pine nuts
, lightly toasted
80–100ml/2¾–3½fl oz extra virgin
olive oil
fine
sea salt
Dairy, eggs and chilled
40g/1½oz
Parmesan
(or vegetarian alternative), plus extra to garnish
Back to recipe
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