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Italian Recipes

Gnocchi Primavera (v)

Gnocchi Primavera (v)

Gnocchi Primavera (v)

with Courgette and Cherry Tomato

Recipe Development TeamPublished on April 06, 2017

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Juicy cherry tomatoes combine beautifully with plump little gnocchi, fried until their golden. Add a creamy pesto sauce and it becomes a symphony of summery flavour. Enjoy!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

25

Pine Nuts

200

Cherry Plum Tomatoes

50

Creme Fraiche

375

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

½

Garlic Clove**

1

Courgette

(May contain traces of: Celery)

12

Basil

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)555 kcal

Energy (kJ)2322 kJ

Fat23 g

of which saturates8 g

Carbohydrate71 g

of which sugars7 g

Protein20 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Bowl

•Grill Pan

Cooking Instructions and Tips

Prep the Veggies

1

Quarter the cherry tomatoes. Remove the top and bottom from the courgette. Cut lengthways into 1cm wide strips then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Make the Pesto

2

Finely chop the pine nuts and three-quarters of the basil (stalks and all).TIP: If you have a pestle and mortar, use that. If not, make sure you chop everything as small as possible - no bigger than a grain of rice. Put the crème fraîche in a bowl and mix in the garlic, pine nuts, chopped basil and hard Italian cheese. Season with black pepper. Stir and set aside.

Fry the Gnocchi

3

Put a drizzle of oil in a frying pan on high heat. When hot, add the gnocchi and fry until golden, 6 mins. Season with a pinch of salt and a grind of black pepper.

Cook the Courgette

4

Add the courgette to your pan. Fry for another 2 mins.

Add the Tomatoes

5

Add the cherry tomatoes to your pan. Cook for 1 minute more or until they are warmed through.

Finish and Serve

6

Take your pan off the heat and mix in the creamy pesto. Serve the gnocchi in bowls, topped with the remaining basil leaves and a wedge of lemon on the side. Buon appetito!

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