Veggie Loaded Gnocchi
with Red Pesto & 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.
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.
Ingredients
1
Courgette
(May contain traces of: Celery)
1
Cherry Plum Tomatoes
25
Pine Nuts
300
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
1
Baby Spinach
1
Creme Fraiche
(Contains: Milk)
60
Red Pesto
(Contains: Milk)
Utensils
Cooking Instructions and Tips
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!
