After the summer pasta salad and the well-filled whole-wheat pita we have another one for you: a recipe in the ‘easy to make and take away on a nice day or evening’ category. This dish is ideal as a meal, but also does well as a side dish or meal salad at a (vegetarian) barbecue party. On the table in ten minutes, because that's how quickly you conjure up this gnocchi with pesto and grilled courgette.
Gnocchi with pesto and a real burrata
Gnocchi are small, soft dough balls traditionally made from potatoes, flour and egg. They come - as the name suggests - from Italy and are often seen as an alternative to pasta. Gnocchi are easy to prepare - two to four minutes in boiling water and boom, you're done - and by varying sauces and vegetables, you can be super versatile with them. This quick gnocchi dish is traditional with green pesto, cherry tomatoes and grilled courgette. You can make the pesto yourself or buy it ready-made. A quick recipe for homemade pesto we also have for you, including how to make the tastiest vegan pesto yourself. (The secret: edelgist flakes). If you want to give this dish something extra, a burrata is super delicious with it. Tip is the Caseificio Maldera burrata (on sale at Crisp, among others). This is a burrata the way you want it with creamy stracciatella cheese oozing out as soon as you cut it open. Oelala, stop me from not eating the whole ball alone.
In the supermarket you can find different types of gnocchi, both the larger stuffed ones and the well-known small gnocchi are perfect with it. My favourite, though, is the fresh gnocchi from the refrigerated section.
Gnocchi with pesto and grilled courgette
Kitchenware
- large pan
- grill pan
- colander
- cutting board
- chopper
Ingredients
- 500 gr gnocchi two packages
- 200 gr cherry tomatoes
- 200 gr green pesto
- 1 courgette
- 2 cloves of garlic
- 100 gr lamb's lettuce
- olive oil for baking
- salt and pepper to taste
- optional: 1 burrata tip: Caseificio Maldera burrata - on sale at Crisp
- optional: 200 g vegetarian chicken pieces
- optional: pine nuts
Instructions
- Finely chop the garlic and thinly slice the courgette.
- Heat a grill pan over medium-high heat and grill the courgette slices until soft and light brown. Add the garlic while grilling for extra flavour.
- Bring a large pan of salted water to the boil. Cook the gnocchi according to the instructions on the packet. Drain as soon as they rise to the top and set aside.
- Optional: fry the vegetarian chicken pieces in a little oil until golden brown.
- Divide the gnocchi, grilled courgette, cherry tomatoes and lamb's lettuce among the plates. Add the vegetarian chicken pieces (optional). Spoon the pesto over the dish and mix everything well. Season to taste with salt and pepper. Optional: add pine nuts for crunch and/or add burrata for a creamy touch. Making it as a meal salad or as a side dish at a barbecue? Then put everything in a bowl and serve out. Then add extra corn salad if necessary.
More recipe tips from thegreenlist.nl
- Also see: tagliatelle with rocket sauce ‘salsa verde’.
- Also see: festive trifle toet.
- Also see: fennel dish with five ingredients.
Photo credits: thegreenlist.nl.
