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Creamy Pesto Gnocchi (v)

Creamy Pesto Gnocchi (v)

with Courgette and Premium 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:MilkGluten
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 punnet(s)

Premium Tomatoes

1 unit(s)

Courgette

½ unit(s)

Garlic Clove

1 bag(s)

Pine Nuts

1 pack(s)

Crème Fraîche

(ContainsMilk)

1 pack(s)

Hard Cheese (Italian Style)

(ContainsMilk)

300 grams

Gnocchi

(ContainsGluten)

1 bag(s)

Rocket

Nutritional information
Nutritional information
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat31.0 g
of which saturates12.0 g
Carbohydrate63 g
of which sugars10.0 g
Protein19 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Grater
Bowl
Frying Pan
InstructionsPDF
Instructions
1

Quarter the 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). Zest the lemon.

Make the Pesto
Make the Pesto
2

Peel and grate the garlic (or use a garlic press). Finely chop the pine nuts and 3/4 of the rocket. 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 1/4 garlic, the pine nuts, chopped rocket and hard Italian cheese. Season with black pepper. Stir to combine and set aside.

Fry the Gnocchi
Fry the Gnocchi
3

Put 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 a grind of black pepper.

Cook the Courgette
Cook the Courgette
4

Once golden, remove the gnocchi from the pan and set to one side. Add the courgette to the (now-empty) frying pan. Stir-fry until softened and slightly coloured, another 3-4 mins. Add another splash of oil if the pan is dry!

Add the Tomatoes
Add the Tomatoes
5

Stir in the remaining garlic, cook for 1 minute then add the cherry tomatoes to the pan. Cook for 2 mins more or until they are warmed through, then return the gnocchi to the pan.

Finish and Serve
Finish and Serve
6

Take the pan off the heat and mix in the creamy pesto. Serve the gnocchi in bowls, topped with the remaining rocket leaves. Buon appetito!