Ingredients
190 g Saclà Vegan Tomato Pesto with tofu
1 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 leek, sliced (white only)
1 small zucchini, cut into 1-inch pieces
800 g fresh gnocchi
120 g baby spinach
100 ml pouring cream
50 ml vegetable stock
Handful of shaved parmesan cheese
Salt and pepper to taste
1 teaspoon red chilli flakes, to serve
Extra olive oil, for drizzling
