• Monique Jephcote

Fancy pesto gnocchi


- Gnocchi (packet - depending on how many you're cooking for)

- 100g green beans

- **Pancetta (optional)

- 60ml (1/3 cup) cooking cream

- 95g (1/3 cup) good quality pesto (can home-make)

- 1 lemon, rind finely grated and juiced

**Pancetta is high in salt and fat (it is made from pork belly fat that is cured in salt and spiced rub). Use in moderation and omit from recipe if you've been told to reduce fat and/or sodium intake.


Cook gnocchi in pot of boiling water until the gnocchi float to the surface. Add beans to the pot during the last 2 minutes of cooking. Drain gnocchi and beans.

Meanwhile preheat grill. Lay the pancetta slices in a single layer on an oven tray. Place under the grill and cook for 2-3 mins until each size is golden and crisp. Break into pieces.

In a pan, add the warm pasta and beans, combined cream, pesto and the lemon rind. Season well with pepper. Add crispy pancetta pieces and toss to coat. Add lemon juice to taste. Serve up!

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Monique Jephcote, 2020 l monique@theintuitivedietitian.com.au

Certified Intuitive Eating Counsellor, Dietitian & Personal Trainer

1a/12 Tierney Place Tweed Heads South 2486, NSW, AUSTRALIA

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Intuitive Dietitian Nutritionist Tweed Heads Gold Coast