Creamy Pesto Gnocchi
with Roasted Med Veg and a Cheesy Parsley Crumb
- Milk
- Wheat
- Cereals containing gluten
- Egg
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 sachet(s)
Dried Basil
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Bell Pepper
500 grams
Gnocchi
10 grams
Vegetable Stock Paste
32 grams
Fresh Pesto
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
25 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
½ unit(s)
Lemon
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt for the gnocchi. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine onto a baking tray. Drizzle with oil, sprinkle over the dried basil and season with salt and pepper. Toss to coat, spread out in a single layer and roast on the top shelf of your oven until it is soft and golden, 20-25 mins.
Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. When the aubergine has been in the oven for 10 mins, add the pepper, drizzle over a little more oil and cook for the remaining time. Turn the veg halfway.
Once the water is boiling, add the gnocchi and simmer until it floats to the top of the water, 2-3 mins. Drain well in a colander, transfer it to a bowl, drizzle with oil and stir through to stop it sticking together. Set it aside for now - we'll fry it later on. (Keep the saucepan, we will use it later for the sauce).
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Transfer the toasted crumbs to a bowl and set aside. Pop the now empty frying pan back on high heat with a drizzle of oil. Add the gnocchi and stir-fry until golden, 6-8 mins. Then take it off the heat.
Meanwhile, pop the now empty saucepan (which you used to boil the gnocchi) back on medium heat (no oil). Add the water for the sauce (see ingredients for amount), vegetable stock paste, pesto and creme fraiche. Stir together, bring to the boil, then reduce the heat and allow the sauce to simmer for 1-2 mins. When the gnocchi and sauce are ready, combine them in the saucepan. Stir in half the grated hard Italian style cheese. TIP: Add a splash more water if it looks a little dry.
Add the parsley, lemon zest and the remaining cheese to the bowl with the breadcrumbs, mix together. Carefully stir the roasted veg through the pesto gnocchi. Squeeze in a little lemon juice. Taste and add salt, pepper or more lemon if needed, then divide it between your serving bowls. Top with the cheesy parsley crumb to finish. Enjoy!
