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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.

QuickVegetablesMain CoursePastaPesto

Estimated Nutrition

Per Serving Total
Calories 716.1 kcals 2864.5 kcals
Carbohydrates 50.5 grams 201.8 grams
Fat 48.6 grams 194.2 grams
Protein 19.6 grams 78.4 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Parmesan Cheese
freshly grated
GrainsCereals
500
g
Gnocchi
shop-bought pack
Meat
3
slices
Pancetta
baked or grilled to garnish
NutsSeeds
50
g
Pine Nuts
toasted
1
piece
Garlic
clove, roughly chopped
1
unit
Salt
to taste
1
unit
Pepper
to taste
OilsFats
100
ml
Olive Oil
plus extra to loosen if desired
1
unit
Olive Oil
for drizzling and frying
Vegetables
350
g
Broccoli
roughly chopped
1
piece
Green Chilli
finely chopped
300
g
Green Vegetables
such as asparagus, purple sprouting broccoli, courgettes and baby leeks

Steps

  • Blanch broccoli in boiling salted water for 3-4 minutes until tender.
  • Plunge broccoli into ice water, then drain.
  • Blend broccoli, olive oil, pine nuts, garlic, chilli, and parmesan into a paste.
  • 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.
  • Serve gnocchi and grilled vegetables with a dollop of broccoli pesto and optional pancetta.