1. Cook the gnocchi according to packet instructions and then stir in the pesto.
2. Steam, blanch or boil the broccoli until tender with some bite.
3. Pop some spinach leaves into a bowl, and top with the broccoli, carrots, tomatoes, pesto gnocchi, sweetcorn and drizzle over some extra virgin olive oil and more pesto if you would like extra dressing. Sprinkle with mixed seeds. Enjoy!
🥕1 large handful of spinach
🥕2 carrots, grated
🥕80g any kind of tomatoes, chopped
🥕50g broccoli, chopped into florets and blanched
🥕Extra virgin olive oil
🥕Salt and pepper
🥕2 large tbsp pesto
🥕1 tbs mixed seeds