This flavour-packed pesto and tomato gnocchi bake is a weekday wonder!
Making the pesto is easy and super quick with the Dualit Hand Blender which comes with a nifty chopping bowl. The pesto can also be frozen so it’s worth a batch blitz!
Ingredients
500g gnocchi
2 tbsp creme fraiche
150g cherry tomatoes, halved
2 tbsp creme fraiche
150g cherry tomatoes, halved
Pesto
75g pine nuts, toasted
60g Parmesan, grated
large bunch basil
2 cloves garlic, sliced
100mls olive oil
60g Parmesan, grated
large bunch basil
2 cloves garlic, sliced
100mls olive oil
Method
- Blend the pine nuts, Parmesan, basil, garlic and olive oil using a blender until finely chopped. I’m using the Dualit Hand Blender which has a chopping bowl.
- Cook the gnocchi in boiling salted water, drain.
- Put the pesto into a frying pan with the creme fraiche.
- Simmer for 2 minutes.
- Add the tomatoes and gnocchi and simmer for 2 minutes.
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