Gnocchi Pomodoro
with Brazil Nut and Chive Pesto
Gnocchi with pesto is an all-time favourite, and we've given this one a fresh twist by pan-frying the gnocchi to give it a beautiful crisp texture. We've also mixed up the pesto by replacing the usual basil and pine nuts with chives and Brazil nuts. This dish went down a treat at the Fresh Farm; we hope your family loves it too!
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 war 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.
Ingredients
1
Onion
1
Red Pepper
1
Garlic Clove
½
Basil
1
Chopped Tomatoes
500
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
25
Brazil Nuts
(Contains Nuts)
1
Chives
1
Creme Fraiche
(Contains Milk)
1
Baby Spinach
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into ½cm pieces. Halve the red pepper, remove the core and chop into 1cm pieces. Peel and grate the garlic (or use a garlic press). Pull the basil leaves off their stalks (keep the leaves to one side) and finely chop the stalks.
Heat a splash of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 5 mins. Add the red pepper, and season with salt and black pepper. Cook for 5 mins. Add the garlic and basil stalks. Cook for 1 minute more. Add the diced tomatoes. Bring to the boil, then reduce the heat to low. Let the sauce simmer gently for 10 mins. TIP: Stir the sauce from time to time!
Meanwhile, heat a good glug of oil in a large frying pan on medium-high heat. Add the gnocchi. Cook for 8-10 mins, until golden and crispy. Stir to turn the gnocchi occasionally
While the sauce and gnocchi are cooking, make the pesto! Roughly chop the Brazil nuts (or put them in a freezer bag and bash them with a rolling pin!). Chop the chives into 1⁄2cm pieces. TIP: Use scissors for this if you want! Pop the Brazil nuts and chives into a bowl and add the olive oil (amount specified in the ingredient list). Season with a pinch of salt and a grind of black pepper and stir everything together.
Once the gnocchi are golden, remove the pan from the heat. Remove the sauce from the heat as well and stir in the crème fraîche. When the crème fraîche is mixed in, add the baby spinach and stir until it wilts. Taste, and add more salt and black pepper if necessary. Pour the gnocchi into the sauce and mix well.
Serve the gnocchi in bowls. Tear the basil leaves over the top and spoon over the Brazil nut and chive pesto.
