HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGnocchi


with Homemade Crème Fraîche Pesto

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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 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.

Allergens:MilkCereals containing gluten

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup(s)

Cherry Tomatoes

1 unit(s)


2 tbsp

Parmesan Cheese


½ bunch(es)

Basil 20g

2 tbsp

Pine Nuts

3 tbsp

Creme Fraiche


¼ cup(s)

Bacon Lardons

3 cup(s)


(ContainsCereals containing gluten)

½ bag(s)

Baby Spinach

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3874.384 kJ
Energy (kcal)926 kcal
Fat42.0 g
of which saturates23.0 g
Carbohydrate109 g
of which sugars0.0 g
Protein31 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Chop the cherry tomatoes into quarters. Slice the courgette in half lengthways, then slice each half lengthways into 3 slices. Now cube the courgette and grate the 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.Mix the basil and pine nuts with 3 tbsp of crème fraîche. Mix in the parmesan and ¼ tsp of salt.


Heat ½ tbsp of oil in a non-stick pan on high heat. When hot, cook off your courgette for 4-5 mins and season with a pinch of salt and pepper. Once browned, keep to the side for later.


Cook your pancetta for 2 mins with 2 tsp of olive oil until crispy, then add the cherry tomatoes for another 4 mins.


Remove everything from the pan and add 2 tsp of olive oil on medium-high heat. Fry the gnocchi for 8 mins until it’s crispy around the edges.


Add two handfuls of spinach to the gnocchi. Stir together until the spinach wilts.