Gnocchi

Name: Gnocchi with Homemade Creme Fraiche Pesto and Tomato Bruschetta (F)
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 0.3 British Smoked Bacon Lardons; 3 Courgette; ½ Basil; 6 Creme Fraiche; ¼ Pine Nuts; ¼ Parmesan Cheese; 800 Gnocchi; 2 Ciabatta; 2 Cherry Tomatoes; 3 Garlic Clove; Salt; Pepper; Olive Oil

with Homemade Creme Fraiche Pesto and Tomato Bruschetta (F)

Recipe Development TeamPublished on February 02, 2015

Get 50% off 1st box + free snacks for life!

We want your family to eat only the best, which is why we know that food is about so much more than taste alone. Texture, colour and smell all play a part in the wonderful ensemble that is the perfect dinner. For this dish, we combined the crunch of crispy bruschetta, the chewy deliciousness of gnocchi and the colours and smells of fresh basil and cherry tomatoes to create a symphony that would even make Mozart proud.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

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.

Total25 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

0.3

British Smoked Bacon Lardons

Courgette

(May contain traces of: Celery)

Basil

Creme Fraiche

(Contains: Milk)

Pine Nuts

Parmesan Cheese

(Contains: Milk)

800

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

Cherry Tomatoes

Garlic Clove

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving

Energy (kcal)897 kcal

Energy (kJ)3753 kJ

Fat59 g

of which saturates29 g

Carbohydrate63 g

Protein25 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Plate

Cooking Instructions and Tips

Chop the cherry tomatoes into quarters. Peel the garlic, but don’t dice it. Slice the courgettes in half lengthways, then slice each half lengthways into 3 slices. Now cube the courgette and grate the parmesan. Boil a pot of water for your gnocchi.

Mix the pine nuts, crème fraîche and parmesan

Chop up ⅔ of the basil and all the pine nuts as finely as possible. Tip: Everything should be smaller than a grain of rice. LH: Mix the basil and pine nuts with 6 tbsp of crème fraîche. LH: Mix in the cheese.

Cut the ciabattas lengthways into two slices each and cut it into smaller pieces to make your bruschetta. Grill the pieces on both sides until they are really crispy. Rub the raw cloves of garlic across the tops once they’re done.

Heat 1½ tbsp of oil in a nonstick pan on high heat. When hot, cook off your courgette for 4-5 mins and season with a pinch of salt and pepper. Once they have browned off, keep them to the side for later. Cook your pancetta for 2 mins with 2 tsp of olive oil until crispy then turn off the heat.

Cook your gnocchi in the boiling water with ½ tsp of salt for 4 mins. Drain them and keep them to the side.

Top the garlicky, toasted ciabatta with the tomatoes, some torn basil and a pinch of salt and pepper. Sprinkle over a little dash of the best extra virgin olive oil you have.Tip: If you have trouble balancing all the tomatoes on the bread don’t worry - it’s meant to look rustic!

Mix the cooked gnocchi with the crème fraîche pesto, courgettes and pancetta. Serve your bruschetta on the side. Buon appetito!