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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
140g sweetcorn(sweetcorn, water, salt)
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 garlic clove
- 20g walnuts (Nuts)
- 1 handful of fresh basil
- 1 unwaxed lemon
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 courgette
- 1 aubergine
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 549Kcal |
| 412kJ | 2297kJ | |
| Fat | 4.7g | 26g |
| of which saturates | 0.7g | 3.8g |
| Carbohydrates | 12g | 66g |
| of which sugars | 2.3g | 13g |
| Protein | 2.3g | 13g |
| Salt | 0.36g | 2.0g |
| Fibre | 2.2g | 12g |
Ingredients
Ingredients
-
2 tbsp nutritional yeast (use half)(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 garlic clove
-
140g sweetcorn (use half)(sweetcorn, water, salt)
- 20g walnuts (use half) (Nuts)
- 1 courgette (use half)
- 1 aubergine (use half)
-
300g potato gnocchi (use half)(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon (use half)
- 1 handful of fresh basil (use half)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 554Kcal |
| 412kJ | 2320kJ | |
| Fat | 4.7g | 26g |
| of which saturates | 0.7g | 3.8g |
| Carbohydrates | 12g | 67g |
| of which sugars | 2.3g | 13g |
| Protein | 2.3g | 13g |
| Salt | 0.36g | 2.0g |
| Fibre | 2.2g | 12g |
Vegan
1/3 daily fibre
6 plants
Low sat fat
Roast Vegetable Gnocchi with Sundried Tomato & Walnut Pesto
A bowlful of flavourful comfort. You'll roast seasonal courgette and gooey aubergines till perfection, then stir through pillowy potato gnocchi. Sundried tomato paste and tangy balsamic vinegar add delicious flavour. Finish with a vibrant homemade walnut pesto, drizzled on top.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan, a small bowl & a measuring jug
Roast the veg
- Dice the aubergine and courgette into 1cm chunks
- Place onto the lined baking tray, sprinkle over half the nutritional yeast and toss with 2 tsp oil. Season with salt and pepper
- Roast for 18-22 mins, turning once, until soft and golden
Char the sweetcorn
- Meanwhile, finely chop the walnuts. Heat the medium non-stick frying pan on medium heat. Once hot, add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Empty into the small bowl and set aside
- Re-heat the frying pan with 1 tsp oil on high heat. Once hot, add the sweetcorn and gnocchi
- Cook for 4-5 mins, tossing regularly, until golden brown
Make the pesto
- Pick the basil leaves from the stalks then finely chop half, then roughly tear the remaining. Finely chop or crush the garlic. Halve the lemon
- To the walnut bowl, add the finely chopped basil, half the garlic and the remaining nutritional yeast
- Stir in 1 tbsp olive oil, the juice from half the lemon and 1 tbsp water (1/2 tbsp for 1 person). Season to taste with salt and pepper
Finish the gnocchi
- Add the sundried tomato paste and remaining garlic to the gnocchi. Fry for 1 min
- Add 100ml water (50ml for 1 person) and the roasted veg. Simmer for 2-3 mins, until the sauce thickens and coats the veg
- Toss in the torn basil leaves. Season to taste with salt and pepper
Plate up
- Share the gnocchi between bowls. Drizzle over the walnut pesto then garnish with the remaining lemon, cut into wedges
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