Gnocchi with Pea Pesto & Sundried Tomatoes 

Our method

1. Cook the gnocchi and Birds Eye Petits Pois as per on pack cooking instructions

2. In a food processor add the pine nuts, basil, parmesan and half of the cooked Petits Pois and blend  to form a smooth pesto, once smooth add the olive oil and blend for a few seconds.

3. Thinly slice the Sundried Tomatoes and add to a large bowl with the remaining Petits Pois, wild rocket and pesto then add the cooked drained gnocchi mixing together to incorporate all the flavours.

4. Serve with a sprinkle of parmesan, cracked black pepper and garnish with some additional cooked peas, fresh basil leaves!