Vegetable Loaded Gnocchi
with Red Pesto and Pine Nuts
Since she arrived at The Fresh Farm from The Netherlands our new menu planning guru Renee has made a huge difference to our lives... and yours! Not only does she keep Head Chef Patrick organised, but she reads through every piece of the feedback you send us in the weekly questionnaire to make your meals better. And our new gnocchi cooking technique is hers too... thanks Renee!
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
Cherry Tomatoes
1
Courgette
(May contain Celery)
2
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Pine Nuts
1
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
2
Baby Spinach
4
Creme Fraiche
(Contains Milk)
2
Red Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
Chop the cherry tomatoes into quarters. Slice the courgettes in half lengthways, then slice each half lengthways into 3 slices. Now chop the courgette widthways into 1cm cubes.
Heat a pan over a medium heat for a few mins. Without adding any oil, add the pine nuts and cook them until golden brown before removing. Be careful! Your nuts can burn easily so watch them like a hawk!
Heat ½ tbsp of oil in a non-stick pan on high heat. When hot, cook off your courgette for 4-5 mins and season with a pinch of salt and pepper. Once they have browned off remove them from the pan and keep them to the side for later. Add another ½ tbsp of oil and cook your cherry tomatoes for 4 mins.
Remove the cherry tomatoes from the pan, toss the gnocchi in 1 tbsp of olive oil and put into the pan over a medium-high heat for 5 mins until it’s crispy around the edges. Reduce the heat to medium and put a lid (or a plate) on the pan to help cook them through to the middle for a further 2 mins.
Add two handfuls of spinach to the gnocchi. Stir everything together until the spinach wilts.
Finally take the pan off the heat and mix in the crème fraîche, pesto, courgettes, tomato, half the parmesan and pine nuts. Divide between your bowls and top with the remaining parmesan and pine nuts. Buon appetito!
