Gnocchi with pesto is an all-time favourite. We've given this version a HelloFresh twist by pan-frying the gnocchi. It gives the pillowy little dumplings a beautifully crisp crust. We've also mixed up the pesto by replacing the usual basil and pine nuts with chives and Hazelnuts. This dish went down a treat at the Fresh Farm and we hope you love it too!
Finely Chopped Tomatoes 390g
Flat Leaf Parsley
Halve, peel and chop the onion into ½cm pieces. Halve, then remove the core from the red pepper and chop into 1cm pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Put a splash of oil in a large saucepan on medium heat and add the onion. Cook until soft, stirring occasionally, 5 mins. Add the red pepper and season with salt and pepper. Cook for another 5 mins. Add the garlic and half the parsley. Cook for 1 minute more. Add the finely chopped tomatoes and bring to the boil, then reduce the heat to low. Let the sauce simmer gently for 10 mins, stirring from time to time.
Meanwhile, put a good glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they cook evenly.
While the sauce and gnocchi are cooking, make the pesto. Roughly chop the hazelnuts. Finely chop the chives. tTIP: Use scissors for this if you want! Pop the hazelnuts, chives and half the remaining parsley into a mixing bowl and add the olive oil (see ingredients for amount). Season with a pinch of salt and pepper and stir everything together well.
Once the gnocchi is golden, remove the pan from the heat. Remove the sauce from the heat as well and stir in the crème fraîche. When the crème fraîche is mixed in, add the baby spinach and stir until it wilts. Taste, and add more salt and black pepper if necessary. Add the gnocchi to the sauce and mix well.
Serve the creamy tomato gnocchi in bowls. Sprinkle the remaining parsley over the top, along with the hazelnut and chive pesto. Enjoy!