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Pesto gnocchi and croutons recipe
Pesto gnocchi and croutons recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious homemade gnocchi pasta with store-bought pesto, fresh tomatoes, and crispy croutons.
Ingredients:
  • 2 corncobs
  • 100ml extra virgin olive oil
  • 15g butter
  • 100g day-old bread, cut into 2cm pieces
  • 1 leek, trimmed, thinly sliced
  • 3 garlic cloves, finely chopped
  • 320g pkt Mix-a-Mato Tomatoes, larger ones halved
  • 2 zucchini, sliced
  • Pinch of dried chilli flakes (optional)
  • 500g packet vegan potato gnocchi
  • 200g jar vegan basil pesto
  • Fresh basil leaves, to serve
  • 40.00 ml finely chopped fresh continental parsley, plus extra, to serve
  • Finely grated parmesan, to sprinkle
Instructions:
  • Preheat a chargrill pan over high heat. Brush the corn lightly with oil. Grill, turning occasionally, for 10 minutes until charred. Let it cool for 3 minutes. Cut the kernels off the cob using a sharp knife.
  • As the corn simmers, melt butter and 1 tablespoon of olive oil in a pan over medium heat until bubbling. Sauté bread for 5 minutes or until crispy and golden. Take off the heat and mix in the parsley.
  • Heat the remaining oil in a large non-stick frying pan over high heat. Add the leek and garlic, cook for 2 minutes until the leek softens slightly. Stir in the tomato, zucchini, and optional chili. Reduce heat to medium and cook for 10 minutes until the tomato collapses. Season generously.
  • Cook the gnocchi in a large saucepan of boiling water according to the package instructions while the sauce simmers. Drain and return the gnocchi to the pan.
  • Combine the tomato mixture and pesto with the gnocchi, gently toss to mix, and then sprinkle with croutons, parmesan, fresh basil, and extra parsley.

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