Skip to main content
Walnut & Sundried Tomato Gnocchi
Walnut & Sundried Tomato Gnocchi

Walnut & Sundried Tomato Gnocchi

with Pesto

Gnocchi is a great base for sopping up all sorts of wonderful flavours, like this dazzling combination of mushrooms, crunchy walnuts and sundried tomatoes. We love using these sundried toms – they add hours of slow marinated flavour to your dish in seconds. Don’t forget to dry your gnocchi for a really crispy finish!

Allergens:
Gluten
Wheat
Walnut
Milk
Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

¾ packet

gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

½

brown onion

1 punnet

button mushrooms

1 packet

green beans

1 packet

walnuts

(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 tub

sundried tomatoes

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

½

lemon

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving
Calories3020 kcal
Fat34.6 g
of which saturates3.5 g
Carbohydrate78.8 g
of which sugars12.6 g
Protein19.6 g
Sodium140 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Chopping board
Tea Towel
Large Pot
Pan

Cooking Steps

1

To prepare the ingredients, finely slice the brown onion, thinly slice the button mushrooms and trim the green bean ends. Roughly chop the walnuts and sundried tomatoes, and slice the lemon into wedges.

2

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish.

Fry the gnocchi
3

Heat half of the olive oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside.

Cook the veggies
4

Add the remaining olive oil to the same pan with the brown onion, button mushrooms and green beans. Cook for 5 minutes, or until the onion, mushroom and green beans are soft. Add the walnuts and cook for a further 2 minutes, or until toasted.

Combine the ingredients
5

Return the gnocchi to the pan with the vegetables and walnuts. Cook, stirring, until heated through. Remove the gnocchi from the heat and stir through the sundried tomatoes and traditional pesto. Season to taste with salt and pepper.

6

To serve, divide the gnocchi between bowls and top with a fresh squeeze of lemon. Enjoy!

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice