Creamy Bacon Pasta Salad
Crisp bacon, green beans, spinach, and cucumber tossed with red lentil fusilli in a light lemon crème fraîche dressing.
Gnocchi with Pesto & Cherry Tomatoes
This vibrant gnocchi dish combines the soft, pillowy texture of potato gnocchi with the fresh, zesty flavours of homemade pesto and juicy cherry tomatoes. It's a quick, easy, and visually stunning meal that's perfect for a busy weeknight or a special occasion.
The homemade pesto, made with fresh basil, Parmesan, and pine nuts, clings beautifully to each gnocchi, delivering bursts of flavour with every bite. The addition of cherry tomatoes adds a sweet, tart contrast that complements the rich pesto.
Method
20m30m
- Prepare the gnocchi according to package instructions or your homemade recipe. Drain and set aside.
- For the pesto, blend fresh basil leaves, grated Parmesan, pine nuts, garlic, and olive oil in a food processor until smooth.
- In a large skillet, heat a splash of olive oil over medium heat and sauté the gnocchi until golden.
- Reduce heat to low, add the pesto and halved cherry tomatoes to the skillet, tossing to coat the gnocchi evenly.
- Cook for an additional 2-3 minutes until the tomatoes are just softened.
- Serve immediately, garnished with extra Parmesan and fresh basil leaves.
Ingredients
- Stock Cube
- 200 g Cherry Tomato halved
- Mixed Herbs
- Olive Oil
- 2 cloves Garlic
- Black Pepper
- 120ml Parmesan grated
- Tomatoes
- Salt
- Onion
Notes
You can replace pine nuts with walnuts or almonds in the pesto for a different nutty flavour. For a vegan version, use nutritional yeast instead of Parmesan in the pesto.
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