Gnocchi with pesto and grilled courgette
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. We also have a quick recipe for homemade pesto for you, including how to make the tastiest vegan pesto. (The secret: edelgist flakes).
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.