This spring green vegetable gnocchi has all the flavours I love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake, and feed that longing for a delicious supper after a long day. I use frozen peas and baby spinach, but you can also use purple sprouting broccoli, asparagus or chard.

10 mins

serves 2


  • 20g (¾oz) butter

  • 50g (1¾oz) baby spinach 

  • 80g (2¾oz) frozen peas, defrosted

    In Minutes - book cover In Minutes Clodagh McKenna
  • 2 tablespoons fresh basil pesto 

  • 2 tablespoons full-fat crème fraîche 

  • 300g (10½oz) gnocchi a handful of basil leaves 

  • sea salt and freshly ground black pepper


1. Place a large frying pan over a medium heat and add the butter. Once the butter has melted, stir in the baby spinach and peas. Cook for 1 minute until the spinach has wilted. Stir in the basil pesto and crème fraîche, then reduce the heat and cook for 2 minutes. 

2. Meanwhile, cook the gnocchi in a pan of salted boiling water according to the packet instructions, then scoop out with a slotted spoon into the frying pan. Season with salt and pepper. Toss everything together and serve with a sprinkle
of basil leaves. 

You can substitute the crème fraîche with 100ml (3½fl oz) double cream. You could also swap the peas for cooked asparagus cut into 2.5cm (1in) pieces. 

Excerpted from In Minutes by Clodagh McKenna © 2022 Kyle Books, and photographs © Dora Kazmierak. No images may be used, in print or electronically, without written consent from the publisher.