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Italian Recipes

Mozzarella Topped Pesto Gnocchi

Mozzarella Topped Pesto Gnocchi

Mozzarella Topped Pesto Gnocchi

Emma BlanchetPublished on October 10, 2024

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Tags:

One Pan

Allergens:

Wheat

•Cereals containing gluten

•Milk

•Sulphites

•Egg

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.

Total15 minutes

Active 20 minutes

DifficultyEasy

Ingredients

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

Nutritional information

Energy (kJ)2334 kJ

Energy (kcal)558 kcal

Fat18.2 g

of which saturates12.5 g

Carbohydrate70.3 g

of which sugars14.7 g

Dietary Fibre7.9 g

Protein25.9 g

Salt3.7 g

Potassium65.2 mg

Calcium43.2 mg

Iron0.3 mg

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

Utensils

•Chopping Board

•Knife

•Pan

Cooking Instructions and Tips

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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