Gnocchi
with Homemade Creme Fraiche Pesto and Tomato Bruschetta (F)
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Egg
- Milk
- Cereals containing gluten
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.
Ingredients
0.3
British Smoked Bacon Lardons
3
Courgette
(May contain traces of: Celery)
½
Basil
6
Creme Fraiche
(Contains: Milk)
¼
Pine Nuts
¼
Parmesan Cheese
(Contains: Milk)
800
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
2
Ciabatta
(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)
2
Cherry Tomatoes
3
Garlic Clove
Not included in your delivery
Salt
Pepper
Olive Oil
Utensils
Instructions
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.
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!
Explore Similar Recipes
