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Gnocchi with Homemade Crème Fraîche Pesto

Gnocchi with Homemade Crème Fraîche Pesto

4.5(2.1K)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
636 kcal
Protein
: 
58g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
  • Egg
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Plum Tomatoes

1

Courgette

(May contain traces of: Celery)

1

British Smoked Bacon Lardons

20

Parmesan Cheese

(Contains: Milk)

½

Basil

25

Pine Nuts

½

Creme Fraiche

(Contains: Milk)

400

Gnocchi

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

½

Baby Spinach

Energy (kJ)2661 kJ
Energy (kcal)636 kcal
Fat34 g
of which saturates11 g
Carbohydrate57 g
of which sugars7 g
Protein58 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Knife
•Grill Pan
•Plate

Instructions

PDF
Prep the veg
1

Cut the plum tomatoes into quarters. Cut the courgette in half lengthways, then cut each half lengthways into 3 strips. Chop your courgette into roughly 3cm cubes. Roughly chop the pancetta and grate the parmesan.

Chop the basil
2

Chop up two-thirds of the basil and the pine nuts as finely as possible. Tip:Everything should be smaller than a grain of rice. Mix your basil and pine nuts with the crème fraîche. Stir in your parmesan and a pinch of salt. This is your crème fraîche pesto!

3

Heat a splash of oil in a non-stick pan on high heat. When hot, cook your courgette for 4-5 mins and season with a pinch of salt and black pepper. Once browned, remove from the pan and keep to the side for later.

4

In the now empty pan add another splash of oil if necessary and cook the pancetta for 2 mins until crispy, then add your tomatoes and cook for another 4 mins.

Fry the gnocchi
5

Remove everything from the pan and add another drizzle of oil on medium-high heat. Add the gnocchi and fry for 8 mins until it’s crispy around the edges.

6

Add the baby spinach to your gnocchi. Stir together until your spinach wilts.

Mix everything together
7

Finally mix in your crème fraîche pesto, courgette, tomatoes and pancetta. Serve a generous portion on each plate and garnish with your remaining basil. Buon appetito

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