HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Loaded Gnocchi
Veggie Loaded Gnocchi

Veggie Loaded Gnocchi

with Red Pesto & Pine Nuts

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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.

Allergens:Cereals containing glutenMilk

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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 punnet(s)

Cherry Plum Tomatoes

25 grams

Pine Nuts

300 grams


(ContainsCereals containing gluten)

1 bag(s)

Baby Spinach

1 pot(s)

Creme Fraiche


60 grams

Red Pesto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2778 kJ
Energy (kcal)664 kcal
Fat39.0 g
of which saturates14.0 g
Carbohydrate62 g
of which sugars11.0 g
Protein17 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into 1cm chunks. Halve the cherry plum tomatoes through the equator.


Heat a frying pan over medium heat. Add the pine nuts (no oil) and toast them until golden brown, stirring occasionally, 2-3 mins. TIP: Be careful! Your nuts can burn easily so watch them like a hawk! Remove from your pan to a plate and set aside to cool. Don't wash your pan, you'll use it in the next step!


Heat a drizzle of oil in your frying pan on high heat. Add the courgette along with a pinch of salt and pepper. Cook, stirring occasionally until browned, 4-5 mins. Then remove from the pan to a clean bowl and set aside for later. Add another drizzle of oil to your pan, reduce the heat to medium and add the tomatoes with a pinch of sugar (if you have some). Cook until softened, 4 mins. Add them to the bowl of courgette.


Wipe out your frying pan with kitchen paper, then pop back on medium heat. Add a glug of oil, break up the gnocchi and add it to your pan. Stir and cook until crispy around the edges, 8-10 mins.


Add the baby spinach to the gnocchi. Stir everything together until the spinach wilts, 2-3 mins. Take the pan off the heat and mix in the crème fraîche, red pesto, courgette, tomatoes and half the pine nuts. Taste and add more salt and pepper if you feel it needs it.


Divide between your bowls and top with the remaining pine nuts. Buon appetito!