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!
Baby Plum Tomatoes
Hard Cheese (Italian Style)(ContainsMilk)
Green Pesto(ContainsNuts, Milk)
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.
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.
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.
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.
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!
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!