Spinach Pesto

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Ingredients

4 servings

800 g
400 g
200 g
2
50 g Gnocchi
Chestnut mushrooms
Green beans
Red/Yellow bell peppers
Rocket 200 ml
1 tea sp
1 tea sp
1 TBL sp
1 TBL sp
1
2 cloves (Soy) cream
Cumin
Paprika powder
Oregano
Thyme
Onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut mushrooms into slices
3. Cut bell peppers into cubes
4. Take off top from beans halve them

Cook

20 min

Cook green beans

~10 min

shock in cold water when done to prevent overcooking. Add to the sauce at the end.

In the meantime, sauté onion and mushrooms

high heat ~4 min, season with salt and pepper

Reduce heat and add bell pepper and garlic

medium heat, until most of the moisture from the mushrooms is gone ~3 min

Add cumin, paprika powder, oregano and thyme

~1 min

Add (soy) cream

~5 min

Sauté gnocchi

with oil on medium/high heat ~5 min

Serve the gnocchi with the sauce and rocket