Facts & Figures
An Italian classic with a local twist. Cauliflower gnocchi with a rich basil, walnut and white bean pesto, served with grilled cherry tomatoes, roast zucchini and peas and topped with toasted pine nuts. Traditional execution meets modern methods that even Nonna would approve.
Heat a drizzle of olive oil in a pan over medium heat. Add gnocchi and pine nuts to the pan, and sear gnocchi until golden.
Add cherry tomatoes to the pan and blister, then add broccolini, zucchini and peas and sauté for 2 minutes or until heated through.
Remove from heat, add pesto, then stir for 1 minute.
To serve, place gnocchi onto a plate.
Transfer gnocchi and pine nuts to a microwave-safe container, add 1 tablespoon of water, then heat on high for 1.5 minutes. Add vegetables and pesto. Stir, then heat on high for a further 1.5 minutes.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.