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Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

with Courgette and Baby Plum Tomatoes
3.5(153)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
703 kcal
Protein
: 
23g 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

300

Gnocchi

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

1

Garlic Clove

40

Wild Rocket

1

Courgette

(May contain traces of: Celery)

112.5

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Premium Tomato Mix

Energy (kcal)703 kcal
Energy (kJ)2941 kJ
Fat30 g
of which saturates11 g
Carbohydrate81 g
of which sugars11 g
Protein23 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Grater
•Bowl
•Grill Pan

Instructions

PDF
Prep
1

Halve the tomatoes. Remove the top and bottom from the courgette. Halve lengthways, then slice lengthways into 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the walnuts.

Make the Sauce
2

Put the crème fraîche in a bowl and mix in the pesto and half the cheese. Season with salt and pepper. Stir to combine and set aside.

Fry the Gnocchi
3

Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the gnocchi and fry until golden, 6-8 mins. Stir every minute or so to make sure the gnocchi doesn't burn. Season with a pinch of salt and black pepper.

Cook the Courgette
4

Once golden, remove the gnocchi from the pan and set to one side. Add another drizzle of oil to the now-empty frying pan and add the chopped courgette. Stir-fry until softened and slightly coloured, another 3-4 mins.

5

Stir the garlic and tomatoes into the pan. Cook for 3 mins more, until the tomatoes are starting to soften, then return the gnocchi to the pan. Stir regularly to stop the garlic from burning!

Finish and Serve
6

Take the pan off the heat and mix the creamy pesto and half of the chopped walnuts into the gnocchi. Add a small splash of water if it looks a little thick! Serve the gnocchi in bowls, with the rocket leaves on top. Sprinkle over the chopped walnuts and remaining cheese. Buon appetito!

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