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Gnocchi Primavera (v)

Gnocchi Primavera (v)

with Courgette and Cherry Tomato
4.5(363)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
555 kcal
Protein
: 
20g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • May contain traces of allergens
  • Egg
  • Milk
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)

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.
•Grater
•Bowl
•Grill Pan

Instructions

PDF
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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