Herbed Gnocchi Recipe
fried gnocchi, pesto cream sauce, blistered tomatoes, pea shoots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Pesto Cream Sauce
Blistered Tomatoes
Garnish
Method
Gnocchi Preparation
- 1
Fry the Gnocchi
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato gnocchi and season with salt and black pepper. Fry until golden brown and crispy on all sides, approximately 5-7 minutes. Remove from the skillet and set aside.
Pesto Cream Sauce Preparation
- 2
Make the Cream Sauce
In the same skillet, reduce the heat to low. Add 200ml of heavy cream and bring to a gentle simmer. Stir in 100g of pesto and 50g of grated Parmesan cheese. Mix well until the sauce is creamy and heated through. Adjust seasoning with salt and pepper if needed.
Blistered Tomatoes Preparation
- 3
Blister the Tomatoes
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 250g of cherry tomatoes and season with salt. Cook for about 5-6 minutes until the tomatoes are blistered and tender, stirring occasionally.
Assembly
- 4
Combine and Serve
In a large bowl, combine the fried gnocchi with the pesto cream sauce and toss until well coated. Serve topped with blistered tomatoes, fresh pea shoots, and an additional sprinkle of grated Parmesan cheese.
