Vegetable Loaded Gnocchi
with Red Pesto and Pine Nuts
These versatile Italian potato dumplings are beautiful baked, fried or boiled. In this recipe, we’ve pan fried them to give a lovely crispy edge which works perfectly with its creamy veg packed sauce. If you’re looking for a dish that will warm and nourish you from the inside out, then you’ve struck gold with this deliciously simple recipe.
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.
Ingredients
1
Cherry Plum Tomatoes
1
Courgette
(May contain Celery)
25
Pine Nuts
300
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Baby Spinach
1
Creme Fraiche
(Contains Milk)
60
Red Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
Chop the cherry tomatoes into quarters. Slice the courgettes in half lengthways, then slice each half lengthways into three slices. Now chop the courgettes widthways into 1cm cubes and grate the parmesan.
Heat a frying pan over medium heat for a few mins. Without adding any oil, add the pine nuts and cook them until golden brown before removing. Tip: Be careful! Your nuts can burn easily so watch them like a hawk!
With the pine nuts removed add 1 tbsp of oil to your pan along with the chorizo. Cook for a few mins until it is slightly crispy at the edges, then remove from the pan and keep with the pine nuts for later.
Add 2 tbsp of oil to the same frying pan (no need to wash!) and turn the heat to high. When hot, add your courgettes with a pinch of salt and a good grind of pepper and cook for 4-5 mins. Once they have browned off remove them from the pan and keep them to the side for later. Add another 1 tbsp of oil and cook your cherry tomatoes for 4 mins.
Remove the cherry tomatoes from the pan, toss the gnocchi in 2 tbsp of olive oil and put into the pan over medium-high heat for 5 mins, until it’s crispy around the edges. Put a lid (or a plate) on the pan to help cook them through to the middle for a further 2 mins and reduce the heat to medium.
Add your spinach to the gnocchi. Stir everything together until the spinach wilts.
Finally take the pan off the heat and mix in the crème fraîche, pesto, courgettes, tomatoes, half the parmesan and half the pine nuts. Divide between your bowls and top with the remaining parmesan, the chorizo and the rest of the pine nuts. Buon appetito!
