Skip to main content
Pan-Fried Gnocchi Pomodoro
Pan-Fried Gnocchi Pomodoro

Pan-Fried Gnocchi Pomodoro

with Walnut Chive Pesto

Recipe Development Team
Recipe Development TeamPublished on September 15, 2016

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!

Tags:
Veggie
Allergens:
Cereals containing gluten
Nuts
Milk

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Red Pepper

1

Garlic Clove

1

Basil

2

Tomato Puree

1

Chopped Tomatoes

500

Gnocchi

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

25

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Chives

1

Lemon

Creme Fraiche

(Contains: Milk)

Baby Spinach

Not included in your delivery

2

Olive Oil

Nutritional information

/ per serving
Energy (kcal)712 kcal
Energy (kJ)2979 kJ
Fat37 g
of which saturates14 g
Carbohydrate78 g
of which sugars13 g
Protein16 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pan
Bowl

Cooking Instructions and Tips

Prep veggies.
1

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.

2

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!

Pan-fry gnocchi.
3

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.

Make pesto.
4

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.

5

Once your gnocchi is golden, remove the pan from the heat.

Add spinach.
6

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.

7

Serve your gnocchi in bowls. Tear your basil leaves over the top and spoon over your walnut chive pesto. Enjoy!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange