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Italian Recipes

Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

with Courgette and Baby Plum Tomatoes

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Juicy 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!

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

25

Pine Nuts

300

Gnocchi

1

Garlic Clove**

40

Wild Rocket**

1

Courgette**

112.5

Creme Fraiche**

40

Grated Hard Italian Style Cheese**

125

Premium Tomato Mix

Nutritional information

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.

Utensils

•Grater

•Bowl

•Grill Pan

Instructions

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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