Gnocchi Primavera (v)
with Courgette and Cherry Tomato
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!
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 conflict 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.
1 punnet(s)
Cherry Tomatoes
1 unit(s)
Courgette
½ unit(s)
Garlic Clove
25 grams
Pine Nuts
1 bunch(es)
Basil 20g
½ pot(s)
Creme Fraiche
(ContainsMilk)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)350 unit(s)
Gnocchi
(ContainsCereals containing Gluten)
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).
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.
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.
Add the courgette to your pan. Fry for another 2 mins.
Add the cherry tomatoes to your pan. Cook for 1 minute more or until they are warmed through.
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!