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Gnocchi Allo Genovese

Gnocchi Allo Genovese

with Toasted Pine Nuts & Tenderstem Broccoli (5 MEAL)

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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!

Tags:Veggie
Allergens:Cereals containing glutenMilkEgg

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 Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Del Verde Fresh Gnocchi

(ContainsCereals containing gluten)

4 tbsp

Basil 20g

4 tbsp

Pine Nuts

1 unit(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Tenderstem® Broccoli

unit(s)

Garlic Clove

Not included in your delivery

unit(s)

Salt

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2217.52 kJ
Energy (kcal)530 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate49 g
of which sugars0.0 g
Protein16 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Frying Pan
Grater
Strainer
Instructionsarrow up iconarrow up icon
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1

Boil a large pot of water with 1/2 tsp of salt for your gnocchi. Peel and chop 1/2 of the garlic clove.

2

Heat a frying pan up to the hob and add in the pine nuts. Allow the pine nuts to toast (without oil). Keep cooking them until they are nicely browned off on all sides - it takes a while but watch them carefully as the moment your back is turned, they'll burn!

3

In a pestle & mortar, put in the 1/4 clove of garlic and grind with a pinch of salt. Next, add in the basil (about 25g of leaves) and keep grinding to a paste. Now, grind in 3/4 of the pine nuts. If you don't have a pestle & mortar, simply cu the basil as finely as possible.

4

Turn the mixture out into a bowl and add 1/2 of the cheese. Stir the mixture whilst drizzling in some extra virgin olive oil. Keep drizzling it in until you have a nice, runny consistency. Now add all but a sprinkle of the remaining cheese.

5

Chop the tenderstem broccoli widthways into 3 pieces. Plunge into the boiling water for a minute then remove and keep to the side. Keep the water fro the gnocchi.

6

Place the gnocchi in the water and cook for 4 mins. Drain and keep to the side.

7

Whilst the gnocchi is cooking, bash the remaining garlic with the flat side of a knife. Add the garlic to a frying pan with 1 tbsp of olive oil on medium-high heat. Once the pan is nice and hot, add in the tenderstem and cook for 2 mins. Season well with salt and pepper.

8

Put the drained gnocchi in the pan with the tenderstem. Remove from the heat and stir in your homemade pesto. Serve with a sprinkle of cheese and the remaining nuts.