The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Charred Tomato Gnocchi Salad with Roast Corn & Basil Pesto
Nothing says comfort like a bowlful of gnocchi. Here, you'll grill a medley of veg, including golden sweetcorn, juicy tomatoes and vibrant courgettes, until lightly charred. Add pillowy pan-fried gnocchi and a creamy homemade red pesto for a hit of flavour. Then, get ready to dig in!
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 40g rocket
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 handful of fresh basil
- 2 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 2 courgette
Nutritional Information
Calories: 485
Protein: 8.5g
Carbs: 59g
Fat: 24g
Charred Tomato Gnocchi Salad with Roast Corn & Basil Pesto
Nothing says comfort like a bowlful of gnocchi. Here, you'll grill a medley of veg, including golden sweetcorn, juicy tomatoes and vibrant courgettes, until lightly charred. Add pillowy pan-fried gnocchi and a creamy homemade red pesto for a hit of flavour. Then, get ready to dig in!
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large non-stick frying pan, a large bowl & a sieve
Prep & grill the veg
- Thinly slice the courgettes into 1/2cm half-moons. Cut the onion into 1cm wedges. Drain the sweetcorn
- Place all onto the lined baking tray, then toss with 2 tbsp oil and season with salt and pepper
- Grill for 12-15 mins, tossing halfway through, until the veg is soft and golden
Make the pesto
- Meanwhile, roughly chop the basil, then place into the large bowl, along with the sundried tomato paste, pesto, 1 tbsp oil and 1 tbsp water. Season with a pinch of salt and pepper, and mix well
Cook the gnocchi
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until soft and golden. Season with a pinch of salt
- Halve the tomatoes
Finish & plate up
- Add the gnocchi, tomatoes, rocket and grilled veg to the pesto dressing. Toss to coat and season to taste
- Serve the gnocchi into bowls. Garnish with the pine nuts
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