Dinner recipe
Vegetarian gnocchi with golden halloumi, peas, baby spinach, green pesto, lemon, parsley, and black pepper.
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Ingredients
large saucepan, colander, wide frying pan, knife, chopping board
Method
Cut the halloumi into small cubes, roughly chop the parsley, zest half the lemon, and keep the peas and spinach ready by the hob.
Cook the gnocchi in a large saucepan of boiling water with a pinch of salt for 2 minutes, then add the frozen peas for 2 minutes more until both float and the peas are hot.
Scoop out a mug of cooking water, then drain the gnocchi and peas well so they are ready for the pesto.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Fry the halloumi for 3 to 4 minutes, turning until golden on two sides.
Lower the heat, add the gnocchi, peas, spinach, green pesto, lemon zest, black pepper, and 3 tablespoons cooking water, then toss for 2 minutes until glossy and the spinach wilts.
Squeeze in 1 tablespoon lemon juice, taste, add a pinch of salt only if needed, and serve with parsley scattered over the top.
