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Mozzarella Topped Pesto Gnocchi

Mozzarella Topped Pesto Gnocchi

Emma Blanchet
Emma BlanchetUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
551 kcal
Protein
: 
25.7g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Sulphites
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Red Onion

300 grams

Gnocchi

(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water

Energy (kJ)2307 kJ
Energy (kcal)551 kcal
Fat18.4 g
of which saturates12.4 g
Carbohydrate68.8 g
of which sugars13.2 g
Dietary Fibre7.6 g
Protein25.7 g
Salt3.7 g
Potassium139 mg
Calcium59.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Knife
•Pan

Cooking Steps

1

Halve, peel and thinly slice the red onion.

2

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the baby plum tomatoes and cook for 1-2 mins.

Reduce the heat to medium-high, then add the onion and cider vinegar to the pan and stir-fry until softened, 4-5 mins.

Add the gnocchi to the pan. Cook, turning regularly, until softened and fry 5-6 mins.

3

Meanwhile, drain and tear the mozzarella into roughly 3cm chunks.

4

Place the rocket into your serving bowls. Drizzle with olive oil, season with salt and pepper, toss to coat. 

5

Reduce the gnocchi pan to low heat, stir through the creme fraiche, pesto and water (see pantry). Season with salt and pepper and stir to coat, simmer for 2-3 mins.

Add a splash of water if it looks dry.

6

Divide the pesto gnocchi between your bowls and top with the mozzarella.

Drizzle the balsamic glaze over everything. 

Finish by sprinkling the pumpkin seeds over the gnocchi.

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