Gnocchi with Homemade Crème Fraîche Pesto
We want your family to eat only the best, which is why we know that food is about so much more than taste alone. Texture, colour and smell all play a part in the wonderful ensemble that is the perfect dinner. For this dish, we combined the chewy deliciousness of gnocchi and the colours and aromas of fresh basil and cherry tomatoes, to create a symphony that would make even Mozart proud.
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
Plum Tomatoes
1
Courgette
(May contain Celery)
1
British Smoked Bacon Lardons
20
Parmesan Cheese
(Contains Milk)
½
Basil
25
Pine Nuts
½
Creme Fraiche
(Contains Milk)
400
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
½
Baby Spinach
Nutritional information
Utensils
Instructions
Cut the plum tomatoes into quarters. Cut the courgette in half lengthways, then cut each half lengthways into 3 strips. Chop your courgette into roughly 3cm cubes. Roughly chop the pancetta and grate the parmesan.
Chop up two-thirds of the basil and the pine nuts as finely as possible. Tip:Everything should be smaller than a grain of rice. Mix your basil and pine nuts with the crème fraîche. Stir in your parmesan and a pinch of salt. This is your crème fraîche pesto!
Heat a splash of oil in a non-stick pan on high heat. When hot, cook your courgette for 4-5 mins and season with a pinch of salt and black pepper. Once browned, remove from the pan and keep to the side for later.
In the now empty pan add another splash of oil if necessary and cook the pancetta for 2 mins until crispy, then add your tomatoes and cook for another 4 mins.
Remove everything from the pan and add another drizzle of oil on medium-high heat. Add the gnocchi and fry for 8 mins until it’s crispy around the edges.
Add the baby spinach to your gnocchi. Stir together until your spinach wilts.
Finally mix in your crème fraîche pesto, courgette, tomatoes and pancetta. Serve a generous portion on each plate and garnish with your remaining basil. Buon appetito
