Pesto & Sun-Dried Tomato Gnocchi
with Roasted Tomatoes and Tenderstem Broccoli
We love good Pesto and Tomato Gnocchi and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
125
Baby Plum Tomatoes
150
Tenderstem Broccoli
1
Echalion Shallot
400
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Garlic Clove
45
Green Pesto
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30
Sundried Tomatoes
½
Chilli Flakes
Nutritional information
Instructions
Preheat your oven to 200°C. Fill and boil your kettle to re-hydrate the sun-dried tomatoes. Halve, peel and thinly slice the shallot. Halve the plum tomatoes. Slice the broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pop the sun-dried tomatoes in a bowl and cover completely with boiling water. Set to one side to re-hydrate for 12-15 mins, then drain in a sieve and roughly chop.
Meanwhile, pop the baby plum tomatoes and tenderstem® broccoli onto a large baking tray. Drizzle with oil and sprinkle over a pinch of salt and pepper. Toss to coat everything in the oil then pop onto the top shelf of the oven to cook until the tomatoes have softened and the broccoli has roasted, 15 mins.
In the meantime, put a good glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly. Once nicely golden, transfer the gnocchi to a bowl. Keep the pan!
Add another drizzle of oil (and a good knob of butter if you have some!) to your now empty frying pan and place over medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring regularly. Once soft, stir in the garlic, drained sun-dried tomatoes and a pinch of chilli flakes. Cook, stirring, for 30 seconds. Remove from the heat.
Next, mix the roasted vegetables, half the hard Italian cheese and the pesto (use as much as you would like!) into the shallot mixture. Tip the gnocchi back into the pan and gently stir to coat. Season to taste with salt and pepper.
Divide the gnocchi up into large bowls and sprinkle over the remaining hard Italian cheese and another pinch of chilli flakes if you would like! Enjoy!
