We want you to eat only the best, which is why we know that food is about so much more than taste alone. Texture, colour and smell all play a part in the wonderful ensemble that is the perfect dinner. For this dish, we combined the chewy deliciousness of gnocchi and the colours and aromas of fresh basil and cherry tomatoes, to create a symphony that would make even Mozart proud.
Always refer to the product label for the most accurate ingredient and allergen information.
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Cut the cherry tomatoes into quarters. Trim the courgette. Cut in half lengthways, then cut each half lengthways into 3 strips. Chop the courgette into roughly 1cm cubes.
Pick the basil leaves from their stalks. Discard the stalks. Chop two-thirds of the basil and all the pine nuts as finely as possible. TIP: Everything should be smaller than a grain of rice. Mix the basil and pine nuts into the crème fraîche in a small bowl. Stir in your cheese and a grind of black pepper. Taste and add salt if you feel it needs it. This is your crème fraîche pesto!
Heat a splash of oil in a frying pan on high heat. When hot, stir-fry the courgette until browned and soft enough to eat, 4-5 mins. Season with a pinch of salt and pepper. Transfer to a plate and keep to one side.
In your now empty frying pan add another splash of oil if necessary and cook the pancetta until crispy, 3-4 mins. Add the cherry tomatoes and cook until the cherry tomatoes begin to soften, another 4 mins. Transfer to the plate with the courgettes.
Add another drizzle of oil to the pan and return it to medium-high heat. Add the gnocchi and fry until the gnocchi are crispy around the edges, 8-10 mins . TIP: You may need to do this in batches.
Mix in the crème fraîche pesto, courgette, cherry tomatoes and pancetta in your frying pan. Garnish with the remaining basil and serve. Buon appetito!