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 walnuts. This dish went down a treat at the HelloFresh 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 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.
Gnocchi(ContainsCereals containing Gluten)
Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Remove the core from the red pepper, cut into thin slices and then chop into 1cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Pull the basil leaves off their stalks (keep the leaves to one side) and finely chop the stalks.
Put a large frying pan on medium heat and drizzle in some oil. Add your onion and cook for 5 mins until soft, then add your pepper along with a good pinch of salt and a grind of black pepper. Cook for a further 5 mins. Add your garlic and basil stalks and cook for 1 minute, then add the tomato purée and chopped tomatoes. Bring to the boil, then reduce the heat to low and let your sauce simmer gently for 10 mins, while you cook the gnocchi and prepare the pesto. Tip: Stir the sauce from time to time!
Put a large frying pan on medium-high heat with a good glug of oil and add the gnocchi. Cook for 8-10 mins, stirring to turn your gnocchi occasionally, until it is golden and crispy.
While your sauce and gnocchi are cooking, make your quick pesto! Roughly chop the walnuts (or put them in a freezer bag and bash them with a rolling pin!) and chop the chives into ½cm pieces. Tip: Use scissors for the chives if you want! Pop your walnuts and chives into a bowl and add a good squeeze of lemon juice and the olive (amount specified in the ingredient list). Season with a pinch of salt and a grind of black pepper and stir everything together.
Once your gnocchi is golden, remove the pan from the heat.
Remove your sauce from the heat as well and stir in the crème fraîche. When your crème fraîche is mixed in, add the baby spinach and stir until it wilts. Taste, and add more salt and pepper if necessary. Pour your sauce into your gnocchi and mix well.
Serve your gnocchi in bowls. Tear your basil leaves over the top and spoon over your walnut chive pesto. Enjoy!