Gnocchi with Kearney Blue Cheese, Scallion & Mint Pesto

Serves 4 as a main course

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • For the pesto;
  • 1 bunch scallions finely sliced
  • 100g flat leaf parsley, chopped
  • 100g mint leaves
  • 2 cloves garlic, peeled and sliced
  • Juice & zest of half a lemon
  • 50g hazelnuts lightly toasted
  • 200ml Brighter gold rapeseed oil
  • Seasoning
  • To serve;
  • 1tblsp Brighter gold rapeseed oil
  • 800g prepared gnocchi
  • 300g broccoli florets, cook until just al dente
  • 4tblsp Pesto
  • 300g Kearney blue cheese crumbled
  • Seasoning

Main Instructions
  1. For the pesto;
  2. Place all of the ingredients into a blender except for the oil. Turn the blender on full speed and slowly drizzle in the oil until all of the oil has been incorporated and you have a thick pesto sauce. Season to taste. Place in a container and store in the fridge ready for use.
  3. To serve;
  4. Place a large pan over medium heat and add the oil. Gently slide the gnocchi into the oil and fry until golden brown on all sides and heated through. Add the cooked broccoli and continue to cook until the broccoli is heated through. Add the pesto and toss until everything is well combined. Season to taste.
  5. Divide the mixture between 4 plates and sprinkle over the crumbled blue cheese. Serve at once.
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