In a food processor, blitz together the watercress, peas, olive oil, Parmesan, pinenuts and lemon zest. Season to taste.
Step 2
Meanwhile, bring a large pan of salted water to the boil and cook the gnocchi for 3min, until they float to the surface. Drain gnocchi, saving some of the cooking water. Return pasta to the pan and stir through pesto with a little of the reserved pasta water.
Step 3
Divide gnocchi among 6 plates and garnish with extra watercress sprigs, a drizzle of olive oil and some Parmesan shavings, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
