Try this tasty springtime vegetarian dish. Filled with the tasty flavours of leeks and spinach on a bed of delightful gnocchi, this dish is sure to impress any dinner guest you may have for supper.
135g baby leeks
A little olive oil for drizzling
2 handfuls of baby spinach
40g grated parmesan
1 small garlic clove
A small handful of basil
50ml extra-virgin olive oil
800g fresh gnocchi
Lemon juice, to serve
Heat overn to 200 C. Toss the leeks in a little olive oil , place in baking tray, season and roast for 10 minutes until slightly browned, turning over once.
Wash and thoroughly dry the spinach. In a mini food processor or chopper finely chop the spinach, walnuts, parmesan , garlic and basil into crumbs. Slowly add the olive oil, turning into a chunky paste. Add the spinach and pulse to blend together.
Add the gnocchi to salted, boiling water and cook till pasta is floating. Drain the gnocchi reserving one cup of cooking water . Toss the gnocchi and pesto together adding a little bit of reserved cooking water if too dry. Squeeze fresh lemon juice over, and tear the leeks into shreds to serve on the gnocchi.