Salsa verde gnocchi recipe | Sainsbury's Magazine

Ingredients

• 300g gnocchi
• 1 x 200g pack sugar snaps, halved
• ½ x 30g pack tarragon, leaves picked
• 1 x 30g pack flat-leaf parsley, leaves picked
• 30g blanched almonds
• 1 garlic clove
• 1 tbsp capers, rinsed
• 3 anchovy fillets in olive oil, drained and chopped (omit if vegetarian/vegan and replace with olives or extra capers)
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• ½ tsp sherry vinegar or red wine vinegar