Gnocchi with Pesto, Feta and Rocket Leaves

I write this quite literally with one eye open. The other eye is half asleep, recovering from what seems like an incredibly long day (yes it feels longer than this day last week), and nights that feel just as long, apart from when it comes to the actual time spent sleeping which feels like just minutes.

With very little energy, dinners need to be super quick and easy. Pasta is always my go to on these days, but when I remember , picking up a packet of fresh Gnocchi makes dinner even more of a breeze. Taking only two minutes to cook, dinner is ready in a flash.

I make a big batch of pesto up every week for days like this. This dish is great, works in all weathers, and any occasion, be it breakfast (it has happened), lunch or dinner. And takes literally five minutes.

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  • 500 g Gnocchi
  • 2 tbsp fresh green pesto
  • 30 g feta
  • a handful of rocket leaves (roughly 30 g)
  • 1 knob of butter
  • 1 tsp fine sea salt
  • freshly ground pepper and salt


In a large saucepan, boil water and add the tsp of sea salt. Once boiling, add in your Gnocchi. Cook for approx 2 minutes. The Gnocchi is cooked when it floats to the top of the water. Drain.

In a large non stick (very important) frying pan, add the butter, once melted and sizzling, tip in the Gnocchi. Gently fry until the Gnocchi is slightly browned and crisp on a few sides. Turn off the heat.

Add the pesto and stir. Crumble in the feta and mix again.

Add your rocket leaves and immediately dish into your bowels/plates. The feta should be slightly melted and the rocket still crisp and fresh.

Grind salt and pepper over the top.

Easiest meal ever!

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