Gnocchi with Walnut and Rocket Pesto

Gnocchi with Walnut and Rocket Pesto

By: The WellBeing Team



Prep time

Cook time




  • 250g grape or cherry tomatoes
  • Olive oil spray
  • Salt flakes & freshly ground black pepper
  • 60g baby rocket leaves, plus extra to serve
  • ¾ cup basil leaves, firmly packed
  • ⅓ cup walnuts, toasted, plus extra to serve
  • 2–3 large cloves garlic, crushed
  • Juice 1 lemon
  • ⅓ cup olive oil
  • ¼ cup shredded parmesan, plus extra to serve
  • 500g Grand Italian Potato Gnocchi


  • Place the tomatoes onto an oven tray. Spray with oil and season with salt flakes and pepper. Bake at 180ºC fan-forced for 8–12 mins or until just blistered.
  • Combine the rocket, basil, walnuts and garlic in a food processor and blend until finely chopped.
  • Add the lemon juice then gradually add the oil in a stream while processing to make a loose paste.
  • Add the parmesan cheese then process again until smooth and well combined. Season to taste.
  • Cook the gnocchi according to the packet instructions then drain well.
  • Quickly toss ⅔ of the pesto through the hot gnocchi and mix to coat. If the cheese makes it a little sticky, add a dash of the reserved boiling water to loosen.
  • Spoon the gnocchi into the serving bowls and spoon over the remaining pesto. Top with roasted tomatoes and a sprinkle of Parmesan and walnuts. Garnish with rocket leaves and serve immediately.
  • Tip: Grand Italian Pumpkin Gnocchi is also a great choice for this recipe. You can use a mixture of both if you are making a larger quantity.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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