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Gnocchi Pomodoro

Gnocchi Pomodoro

with Brazil Nut and Chive Pesto

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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!

Allergens:Cereals containing glutenNutsMilk

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 levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Onion

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

½ bunch(es)

Basil 20g

1 tin(s)

Chopped Tomatoes

500 grams

Gnocchi

(ContainsCereals containing gluten)

25 grams

Brazil Nuts

(ContainsNuts)

1 bunch(es)

Chives

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 bag(s)

Baby Spinach

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat40.0 g
of which saturates15.0 g
Carbohydrate101 g
of which sugars19.0 g
Protein22 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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!

3

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

4

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.

5

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.

6

Serve the gnocchi in bowls. Tear the basil leaves over the top and spoon over the Brazil nut and chive pesto.