Make the pesto by blitzing all the ingredients together. Boil the gnocchi in boiling water, drain and place into a pan. Add in the pesto, bean salad and heat through before stiring in the tomato and avocado. Meanwhile, marinate the calalmari with garlic, salt, pepper, chilli and lime juice and quickly pan fry for 2 minutes. To serve, spoon the gnocchi into serving plates and arrange the calamari rings on top with extra fresh coriander.

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