Autumnal Vegetable Gnocchi with Basil Pesto

Autumnal Vegetable Gnocchi with Basil Pesto

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, May 10, 2020.
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Ingredients

Gnocchi

  • 1 Tbsp butter
  • 3 courgettes, thinly sliced
  • 1 leek, cut in half lengthways & thinly sliced
  • 1/2 tsp salt
  • 500g gnocchi
  • 1 Tbsp butter
  • 1 1/2 cups vegetable stock
  • 250g frozen peas
  • 1/2 lemon, zested & juiced
  • 100g basil pesto
  • 125g sour cream
  • 1/2 pack Parmesan cheese, finely grated

To Serve

  • 1/2 pack Parmesan cheese, finely grated
  • 1 bunch basil, leaves picked

Steps

  1. Before you start. Bring a pot of salted water to the boil.
  2. Prep & cook veggies. Prep courgettes, leek and lemon. Melt first measure of butter in a large fry-pan on medium-high heat. Add courgettes, leek and 1/2 tsp salt and cook for 4-5 minutes, until tender and starting to colour. Remove from pan and set aside. Reserve pan.
  3. Cook gnocchi. Add gnocchi to pot of boiling water and boil for 2 minutes, until just tender. Drain well.
  4. Return fry-pan to medium-high heat with second measure of butter. Add gnocchi and cook for 2-3 minutes, until starting to brown. Add stock and peas to pan and cook for 2-3 minutes. Add vegetables back to pan and cook for 1-2 minutes more, until liquid has reduced and peas are bright green and tender.
  5. Finish gnocchi. Remove pan from heat, add lemon juice and zest, basil pesto, sour cream and first measure of Parmesan and mix to combine. Season to taste with salt and pepper.
  6. To finish. Prep basil.
  7. Serve. Gnocchi topped with Parmesan cheese and basil.

Nutritional Information

Energy 2432 kj
581 kcal
Protein 21.1g
Carbohydrate 50.1g
Fat 31.8g