Pan-Fried Gnocchi with Broccoli Pesto and Grilled Veg

Crispy fried gnocchi served with a homemade broccoli, chili, and pine nut pesto alongside smoky griddled green vegetables.

Quick Vegetables Main Course Pasta Pesto

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

50.5g

per serving

201.8 g total

Fat

48.6g

per serving

194.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

freshly grated

GrainsCereals

500

Gnocchi

shop-bought pack

Meat

slices

Pancetta

baked or grilled to garnish

NutsSeeds

Pine Nut

toasted

piece

Garlic

clove, roughly chopped

unit

Salt

to taste

unit

Pepper

to taste

OilsFats

100

Olive Oil

plus extra to loosen if desired

unit

Olive Oil

for drizzling and frying

Vegetables

350

Broccoli

roughly chopped

piece

Green Chilli

finely chopped

300

Green Vegetables

such as asparagus, purple sprouting broccoli, courgettes and baby leeks

Method

Serve gnocchi and grilled vegetables with a dollop of broccoli pesto and optional pancetta.

Plunge broccoli into ice water, then drain.

Blend broccoli, olive oil, pine nuts, garlic, chilli, and parmesan into a paste.

Blanch broccoli in boiling salted water for 3-4 minutes until tender.

Season the pesto with salt and pepper to taste.

Drizzle green vegetables with olive oil and cook on a hot griddle pan.

Fry gnocchi in olive oil until golden-brown and crispy.