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Pesto & Sun-Dried Tomato Gnocchi
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Pesto & Sun-Dried Tomato Gnocchi

Pesto & Sun-Dried Tomato Gnocchi

with Roasted Tomatoes and Tenderstem Broccoli

We love good Pesto and Tomato Gnocchi and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
Milk
Egg

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.

Preparation Time30 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

150

Tenderstem Broccoli

1

Echalion Shallot

400

Gnocchi

(Contains Cereals containing gluten May contain Egg, Milk)

1

Garlic Clove

45

Green Pesto

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

30

Sundried Tomatoes

½

Chilli Flakes

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Nutritional information

Energy (kcal)458 kcal
Energy (kJ)1916 kJ
Fat7 g
of which saturates4 g
Carbohydrate79 g
of which sugars11 g
Protein19 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep
1

Preheat your oven to 200°C. Fill and boil your kettle to re-hydrate the sun-dried tomatoes. Halve, peel and thinly slice the shallot. Halve the plum tomatoes. Slice the broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pop the sun-dried tomatoes in a bowl and cover completely with boiling water. Set to one side to re-hydrate for 12-15 mins, then drain in a sieve and roughly chop.

Roast the Veg
2

Meanwhile, pop the baby plum tomatoes and tenderstem® broccoli onto a large baking tray. Drizzle with oil and sprinkle over a pinch of salt and pepper. Toss to coat everything in the oil then pop onto the top shelf of the oven to cook until the tomatoes have softened and the broccoli has roasted, 15 mins.

Fry the Gnocchi
3

In the meantime, put a good glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly. Once nicely golden, transfer the gnocchi to a bowl. Keep the pan!

Make the Sauce
4

Add another drizzle of oil (and a good knob of butter if you have some!) to your now empty frying pan and place over medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring regularly. Once soft, stir in the garlic, drained sun-dried tomatoes and a pinch of chilli flakes. Cook, stirring, for 30 seconds. Remove from the heat.

Finish the Sauce
5

Next, mix the roasted vegetables, half the hard Italian cheese and the pesto (use as much as you would like!) into the shallot mixture. Tip the gnocchi back into the pan and gently stir to coat. Season to taste with salt and pepper.

Serve
6

Divide the gnocchi up into large bowls and sprinkle over the remaining hard Italian cheese and another pinch of chilli flakes if you would like! Enjoy!