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Gnocchi Allo Genovese

Gnocchi Allo Genovese

with Toasted Pine Nuts and Tenderstem Broccoli

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‘Allo Genovese’ simply means ‘in the style of Genoa’, which is the northern Italian city famous for the pesto that you’ll be making tonight. ‘Pesto’ actually comes from the word ‘pestare’, which means to pound or crush, referring to the old fashioned method of making it in a pestle & mortar. If you happen to have a food processor, you can whizz the pesto together in that, or alternatively just chop, chop, chop everything until it is tiny. Andiamo!

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 levelEasy
Ingredients
Ingredientsarrow down iconarrow down icon

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kcal)0 kcal
Fat0.0 g
of which saturates0.0 g
Carbohydrate0 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
Instructionsarrow up iconarrow up icon