Pan-Fried Gnocchi
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Pan-Fried Gnocchi

Pan-Fried Gnocchi

with Green Beans, Mushrooms & Yoghurt-Pesto Sauce

We think that crispy pan-fried gnocchi with a yoghurt and basil pesto sauce is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ chestnut mushrooms, tasty green beans, cheese and basil. Tossed in a pesto sauce and garnished with sun-dried tomatoes and crunchy walnut pieces. We think we’ve made our own delicacy with this twist on a classic Italian dish!

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Egg
Nuts

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.

Preparation Time35 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

1

Chestnut Mushrooms

½

Green Beans

½

Basil

Sundried Tomatoes

1

Greek Style Natural Yoghurt

(Contains Milk)

4

Green Pesto

(Contains Milk)

400

Gnocchi

(Contains Cereals containing gluten May contain Egg, Milk)

2

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1.5

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

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Nutritional information

/ per serving
Energy (kcal)621 kcal
Energy (kJ)2598 kJ
Fat20 g
of which saturates15 g
Carbohydrate89 g
of which sugars0 g
Protein18 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Bowl
Grill Pan
Pot
Pan

Instructions

Prepare veg
1

Slice the mushrooms. Trim the ends off the green beans and slice in half. Remove the basil leaves from their stems and roughly chop them. Chop the sun-dried tomatoes.

Mix the yoghurt and basil together
2

Add the yoghurt, pesto and 1 tbsp of olive oil into a bowl and whisk together.

Fry mushrooms
3

Heat ½ tbsp of olive oil in a frying pan over a medium-high heat. Once hot, add the mushrooms to your frying pan and season with a pinch of salt and pepper. Gently fry for 3-5 mins or until lightly browned and softened. Transfer into a small dish and cover with some foil (to help keep them warm), but do not turn off the hob.

4

Bring a large pot of water with 1/4 tsp of salt to the boil for your beans. As soon as the water is boiling, add the beans. Simmer for 5-6 mins or until the beans are tender, then drain. Lightly season them with a pinch of salt and pepper.

Fry the gnocchi
5

Meanwhile, heat 1 tbsp of oil in the (now empty) frying pan on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it’s crispy around the edges. Remove from the heat, but place a lid on the pan to keep the gnocchi warm if your beans aren’t cooked yet.

6

Add 1 tbsp of chopped basil to the gnocchi. Stir through (it will wilt slightly). Add the mushrooms, beans and cheese. Pour in the yoghurt-pesto sauce. Gently mix to combine and coat in the sauce. Taste for seasoning, and add an extra pinch of salt and pepper if needed.

7

Spoon your gnocchi into serving bowls and garnish with the sun-dried tomatoes, walnuts and the remaining basil. Enjoy!