Here’s a recipe I’ve just made in 10 minutes in celebration
of the fact that I managed to get my twins to sleep at a decent time! I used a dairy and gluten free ready-made sun-dried tomato pesto because I wasn’t confident they would stay
sleeping for long (!) so it would be even yummier with home-made pesto.
Ingredients
- 1 onion
- 2 courgettes
- 2 peppers
- A couple of handful of small/medium sized tomatoes (I used multicoloured ones because they are in season right now)
- A couple of handfuls of frozen peas
- A few handfuls of spinach
- Dried basil
- Salt and pepper
- 3 or 4 teaspoons of pesto (ready-made or home-made)
- Ready to cook gnocchi (I use this gluten free one)
Method
- Chop and sauté the onion in some coconut oil (or olive oil if you keep the temperature quite low to avoid denaturing the oil).
- Chop the courgettes and peppers and add to the pan with the onions. Next chop and add the tomatoes, with the dried basil, salt and pepper. I try to chop all the veg roughly the same size as a piece of gnocchi.
- Stir the pan and let the veg soften; this should take less than five minutes. Meanwhile boil a kettle of water for the gnocchi.
- Gnocchi only takes about two minutes to cook (you can tell it’s ready when they rise to the surface). Add the frozen peas to the pan of veg at the same time as you put the gnocchi into the boiling water (there is nothing worse than overcooked peas!)
- Just before you drain the gnocchi, add the spinach to the pan of veg along with the pesto sauce.
- Drain the gnocchi and add to the pan of veg. And serve!
PS if you have an extra 5 minutes to make some home-made pesto, you just need to chuck a small handful of pine nuts, a big handful of basil, big handful of spinach, a few brazil nuts and a large glug olive oil into a food processor and wizz up. Sun-dried tomatoes optional!
