Green bean parsley pesto gnocchi

• flat-leaf parsley↗100g g

  leaves only

• garlic clove↗1 1
• cashew nuts↗40g g

  toasted

• extra virgin olive oil↗120ml ml
• grated parmesan40g g

  or vegetarian alternative, plus extra to serve

• lemon↗1 1

  zested

• gnocchi500g bag 500g bag
• green beans↗450g 450g

  halved

Step-by-step instructions

1. 1

   Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.

2. 2

   Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.