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(Vegetarian) Speedy Pan-Fried Gnocchi

(Vegetarian) Speedy Pan-Fried Gnocchi

with Creamy Basil Pesto & Garden Salad

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3.3 / 4 Ratingout of 679 ratings
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What could be more comforting than a good bowl of crispy on the outside, and pillowy soft on the inside, potato gnocchi...? Well, only gnocchi that’s lightly fried and topped with creamy basil pesto sauce, obviously. Bon appetit!

Tags:Veggie
Allergens:MilkTree NutsGluten
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 unit

lemon

1 block

Parmesan cheese

(ContainsMilk)

1 unit

zucchini

2 unit

roma tomato

1 packet

pine nuts

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bunch

basil

1 tub

Greek yoghurt

(ContainsMilk)

¾ packet

gnocchi

(ContainsGluten)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2610 kJ
Fat25.3 g
of which saturates7.9 g
Carbohydrate71.2 g
of which sugars9.6 g
Protein24.2 g
Sodium1360 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Grater
Knife
Medium Bowl
Spoon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Finely grate the Parmesan cheese. Zest the lemon to get a pinch and slice into wedges. Peel and crush the garlic. Dice the zucchini. Dice the Roma tomato.

MAKE THE BASIL PESTO SAUCE
MAKE THE BASIL PESTO SAUCE
2

Finely chop the pine nuts and the basil (reserve a few leaves for garnish!). In a medium bowl, combine the Greek yoghurt, pine nuts, basil, Parmesan and a pinch of lemon zest. Season with black pepper. Stir and set aside. TIP: Use a blender or mortar and pestle for a smoother pesto if you like.

FRY THE GNOCCHI
FRY THE GNOCCHI
3

Heat a generous drizzle of olive oil in a large frying pan over high heat. Once hot, add the gnocchi (use suggested amount) in a single layer and fry for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. TIP: No need to boil the gnocchi first, it can go straight into the frying pan! TIP: Make sure you don't overcrowd the pan – the gnocchi must be in a single layer to ensure even cooking. TIP: Add extra oil if required to prevent sticking.

ADD THE VEGGIES
ADD THE VEGGIES
4

Add the garlic and zucchini to the pan and cook for 2-3 minutes, or until softened and fragrant. Add the tomato and cook for 1-2 minutes, or until warmed through. Remove the pan from the heat and add the basil pesto sauce. Toss well to coat the gnocchi.

PREP THE SALAD
PREP THE SALAD
5

While the gnocchi are cooking, combine the vinegar, honey and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people) in a medium bowl. Add the mixed salad leaves and toss to coat. TIP: Add the salad leaves just before serving to prevent soggy leaves.

SERVE UP
SERVE UP
6

Divide the gnocchi between bowls. Sprinkle over the reserved basil leaves. Serve the salad and lemon wedges on the side.