Pesto Gnocchi Bake by @cookrepublic

4

People

30

Minutes

Medium

Difficulty

Just to know

Recipe by Sneh Roy (IG profile @cookrepublic)

Ingredients

190 g Saclà Vegan Tomato Pesto with tofu

1 tablespoon extra-virgin olive oil

6 garlic cloves, minced

1 leek, sliced (white only)

1 small zucchini, cut into 1-inch pieces

800 g fresh gnocchi

120 g baby spinach

100 ml pouring cream

50 ml vegetable stock

Handful of shaved parmesan cheese

Salt and pepper to taste

1 teaspoon red chilli flakes, to serve

Extra olive oil, for drizzling

Method

1 Pre-heat oven to 200°C (180°C fan-forced).

2 Heat oil in a large cast iron skillet. Add garlic, leek and zucchini. Toss and fry on medium heat for a few minutes until leek and zucchini are caramelized.

3 Add fresh gnocchi and pan fry for a few minutes until gnocchi starts to brown. Reduce heat to low.

4 Blend spinach, cream, stock and pesto in a blender until smooth.

5 Pour the spinach mixture over the gnocchi in the pan. Taste and adjust seasoning by adding salt and pepper. Scatter parmesan cheese on top.

6 Bake in the pre-heated oven for approximately 15 minutes until gnocchi is cooked through and the cheese is golden.

7 Sprinkle with chilli flakes, drizzle with extra olive oil. Serve hot.

Method

1 Pre-heat oven to 200°C (180°C fan-forced).

2 Heat oil in a large cast iron skillet. Add garlic, leek and zucchini. Toss and fry on medium heat for a few minutes until leek and zucchini are caramelized.

3 Add fresh gnocchi and pan fry for a few minutes until gnocchi starts to brown. Reduce heat to low.

4 Blend spinach, cream, stock and pesto in a blender until smooth.

5 Pour the spinach mixture over the gnocchi in the pan. Taste and adjust seasoning by adding salt and pepper. Scatter parmesan cheese on top.

6 Bake in the pre-heated oven for approximately 15 minutes until gnocchi is cooked through and the cheese is golden.

7 Sprinkle with chilli flakes, drizzle with extra olive oil. Serve hot.

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