If you are using a screen reader and are having problems using this website, please call 020 7138 9055 for assistance.Skip to main content
Creamy Pesto Gnocchi (v)

Creamy Pesto Gnocchi (v)

with Courgette and Premium Tomatoes

Read more

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!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Premium Tomatoes

1 unit(s)


½ unit(s)

Garlic Clove

1 bag(s)

Pine Nuts

1 pack(s)

Crème Fraîche


1 pack(s)

Hard Cheese (Italian Style)


300 grams



1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
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.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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

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

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

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

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

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!