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.
Roast Gnocchi & Pear Salad with Tenderstem Broccoli & Basil Pesto Dressing
We're bringing you all the green goodness with this vibrant gnocchi salad. We've got nutty tenderstem, juicy tomatoes and leafy rocket. Fresh pear adds a touch of sweetness. Plus, a fresh basil and balsamic pesto. Bring it together with fluffy potato gnocchi. Now tuck in!
Ready in 20
5 plants
Low sat fat
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 40g rocket
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 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.)
- 110g baby tomatoes
- 1 pear
- 90g Tenderstem broccoli
- 2 garlic clove
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 474
Protein: 8.4g
Carbs: 55g
Fat: 24g
Ingredients
- 1 pear (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tbsp green pesto (use half) (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.)
- 110g baby tomatoes (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 40g rocket (use half)
- 2 garlic clove
- 90g Tenderstem broccoli (use half)
- 2 tsp pumpkin seeds (use half)
Nutritional Information
Calories: 458
Protein: 8.9g
Carbs: 56g
Fat: 22g
Roast Gnocchi & Pear Salad with Tenderstem Broccoli & Basil Pesto Dressing
We're bringing you all the green goodness with this vibrant gnocchi salad. We've got nutty tenderstem, juicy tomatoes and leafy rocket. Fresh pear adds a touch of sweetness. Plus, a fresh basil and balsamic pesto. Bring it together with fluffy potato gnocchi. Now tuck in!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large bowl & a grater
Prep & roast
- Trim the broccoli and cut into thirds. Cut the pear into 1cm wedges. Finely grate the garlic
- Add the broccoli and pear to the lined baking tray, along with the gnocchi. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 12 mins
- After 12 mins, add the garlic to the tray, toss to coat, then roast for a further 2-3 mins, until golden
Make the pesto dressing
- Meanwhile, halve the tomatoes
- To the large bowl, add the pesto, vinegar and 1 tbsp olive oil, then stir to combine. Add the tomatoes and toss to to coat
Build the salad
- When ready, add the roast broccoli, pear and gnocchi to the dressing bowl and toss to coat. Allow to cool for a few mins. Season to taste
Finish & plate up
- Add the rocket to the bowl and toss to combine, then share between bowls. Scatter over the pumpkin seeds to finish
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