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Gnocchi with Homemade Crème Fraîche Pesto

Gnocchi with Homemade Crème Fraîche Pesto

Gnocchi with Homemade Crème Fraîche Pesto

Recipe Development TeamPublished on September 16, 2015

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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 make even Mozart proud.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total25 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

1

Cherry Tomatoes

2

Courgette

(May contain traces of: Celery)

4

Parmesan Cheese

(Contains: Milk)

1

Basil

4

Pine Nuts

5

Creme Fraiche

(Contains: Milk)

2

British Smoked Bacon Lardons

2

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

2

Baby Spinach

Nutritional information

/ per serving

Energy (kcal)926 kcal

Energy (kJ)3874 kJ

Fat42 g

of which saturates23 g

Carbohydrate109 g

Protein31 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

Prepare veggies

1

Chop the cherry tomatoes into quarters. Slice the courgettes in half lengthways, then slice each half lengthways into three slices. Now cube the courgette and grate the parmesan.

Add the parmesan to the bowl

2

Chop up two thirds of the basil and all the pine nuts as finely as possible. Tip: Everything should be smaller than a grain of rice. LH: Mix the basil and pine nuts with your crème fraîche. Mix in the parmesan and 1/2 tsp of salt.

3

Heat 2 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.

4

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

Fry the gnocchi

5

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.

Wilt the spinach

6

Add your spinach to the gnocchi. Stir together until the spinach wilts.

7

Finally mix in the crème fraîche pesto, courgette, pancetta and tomatos. Garnish with the remaining basil. Buon appetito!

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