Cookbook
Creamy Pesto and Sun Dried Tomato Gnocchi With Toasted Pine Nuts, Fresh Basil and Parmesan
Treat yourself to a quick, gourmet meal using locally made potato gnocchi, seared to golden perfection. Folded through a luscious basil pesto cream sauce with sweet sun-dried tomatoes and tender spinach, then finished with crunchy pine nuts and shaved Parmesan. Fragrant and ready to serve in just 20 minutes.
Number of servings
Ingredients
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500 g Potato Gnocchi
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1.5 Tablespoon Pesto
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50 g Sundried Tomato Pieces
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0.5 Cup Thickened Cream
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1.5 Tablespoon Pine Nuts
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1 Cup Baby Spinach
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30 g Parmesan (Shaved)
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0.5 Small Bunch Basil
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Dinner sorted — from $14.93/serving.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Deepsided Pan
1 Pan Fry Gnocchi
Heat a splash of oil in a large pan over medium to high heat. Add the gnocchi and pan fry stirring occasionally, for 3-4 minutes or until lightly golden. Toss the pine nuts and cook for 1 minute until fragrant. Pour in 1/2 cup of water and simmer until completely absorbed and gnocchi is tender.
2 Add Pesto Sauce
Stir in the pesto, cream and sundried tomatoes until smooth and heated through. Gently fold in the spinach until just wilted and combined.
3 You Plate It
Pick the basil leaves. Divide the creamy pesto gnocchi between serving bowls, then top with parmesan and basil leaves to garnish. Enjoy.
About us
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