Gnocchi Allo Genovese
with Toasted Pine Nuts & Tenderstem Broccoli (5 MEAL)
‘Allo Genovese’ simply means ‘in the style of Genoa’, which is the northern Italian city famous for the pesto that you’ll be making tonight. ‘Pesto’ actually comes from the word ‘pestare’, which means to pound or crush, referring to the old fashioned method of making it in a pestle & mortar. If you happen to have a food processor, you can whizz the pesto together in that, or alternatively just chop, chop, chop everything until it is tiny. Andiamo!
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
Del Verde Fresh Gnocchi
(Contains Cereals containing gluten)
Basil
4
Pine Nuts
4
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Tenderstem Broccoli
1
Garlic Clove
Not included in your delivery
Salt
Pepper
Nutritional information
Utensils
Instructions
Boil a large pot of water with 1/2 tsp of salt for your gnocchi. Peel and chop 1/2 of the garlic clove.
Heat a frying pan up to the hob and add in the pine nuts. Allow the pine nuts to toast (without oil). Keep cooking them until they are nicely browned off on all sides - it takes a while but watch them carefully as the moment your back is turned, they'll burn!
In a pestle & mortar, put in the 1/4 clove of garlic and grind with a pinch of salt. Next, add in the basil (about 25g of leaves) and keep grinding to a paste. Now, grind in 3/4 of the pine nuts. If you don't have a pestle & mortar, simply cu the basil as finely as possible.
Turn the mixture out into a bowl and add 1/2 of the cheese. Stir the mixture whilst drizzling in some extra virgin olive oil. Keep drizzling it in until you have a nice, runny consistency. Now add all but a sprinkle of the remaining cheese.
Chop the tenderstem broccoli widthways into 3 pieces. Plunge into the boiling water for a minute then remove and keep to the side. Keep the water fro the gnocchi.
Place the gnocchi in the water and cook for 4 mins. Drain and keep to the side.
Whilst the gnocchi is cooking, bash the remaining garlic with the flat side of a knife. Add the garlic to a frying pan with 1 tbsp of olive oil on medium-high heat. Once the pan is nice and hot, add in the tenderstem and cook for 2 mins. Season well with salt and pepper.
Put the drained gnocchi in the pan with the tenderstem. Remove from the heat and stir in your homemade pesto. Serve with a sprinkle of cheese and the remaining nuts.
