Basil pesto gnocchi with broccoli and grilled asparagus

Ingredients (serves 2-3) 

  • 500g gnocchi (cooked according to packet instructions)  

  • 6 pieces of tender-stem broccoli 

  • 1/2 cup pine nuts

  • 2 handfuls of basil 

  • Juice of ½ lemon 

  • 1 tbsp olive oil 

  • 2 handfuls of spinach 

  • 1/2 chopped red onion 

  • 6 large sliced chestnut mushrooms 

  • 1 tbsp nutritional yeast

  • 1 cup soya cream 

  • 1 cup vegetable stock

  • 6-8 thick asparagus tips

  • Handful of fresh coriander

  • 2 chopped spring onions 

  • Dried alfalfa sprouts (optional) 

  • Salt and pepper 


  • Preheat your oven to 200 degrees. 

  • To a baking tray add the broccoli, a drizzle of olive oil, salt and pepper. Roast in the oven for 15 minutes.

  • Next prepare your pesto. To a food processor add the pinenuts, basil, lemon, olive oil, spinach and a grind of salt and pepper. Blitz the ingredients down until smooth. 

  • Heat a large pan, when hot add a drizzle of olive oil. Add a red onion and sauté for 2-3 minutes. Next add the mushrooms and continue cooking for a further 5 minutes. 

  • Add your pesto, soya cream, vegetable stock and nutritional yeast. Let simmer gentily for 10 minutes and it will thicken. 

  • Remove the broccoli from the oven. Let cool and then chop into pieces and add to the sauce. 

  • Get a griddle pan nice and hot. When hot add a drizzle of olive oil and your asparagus tips. Season with salt and pepper. Allow to griddle turning them every now and again for 5 minutes. 

  • Next cook the gnocchi according to packet instructions 

  • To your sauce add the coriander and spring onions. 

  • When the gnocchi is ready transfer it directly from the water using a slotted spoon into the sauce. Make sure that excess water is discarded. 

  • Mix the gnocchi throughout the sauce. Allow the sauce to completely coat the gnocchi. Taste your dish and adjust the seasoning if needed. 

  • Serve into a pasta bowl. Place the asparagus on top and decorate with dried alfalfa sprouts (optional).