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.
Serving size
Ingredients
Ingredients
- 20g pine nuts
-
60g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mixed salad leaves
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh basil
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 onion
- 2 courgette
- 1 aubergine
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 448Kcal |
| 450kJ | 1873kJ | |
| Fat | 5.5g | 23g |
| of which saturates | 0.6g | 2.7g |
| Carbohydrates | 13g | 53g |
| of which sugars | 2.1g | 8.9g |
| Protein | 1.8g | 7.5g |
| Salt | 0.41g | 1.7g |
| Fibre | 1.4g | 6.0g |
Vegan
7 plants
Low sat fat
Roasted Vegetable Gnocchi with Sundried Tomato Pesto & Walnuts
Sometimes there's nothing better than a bowl of gnocchi. Add roasted aubergine, courgettes, crunchy sweetcorn and fresh rocket. Finish with a homemade sundried tomato pesto, with sweet balsamic and walnuts. Delish!
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 large non-stick frying pan & a large bowl
Roast the veg
- Slice the aubergine and courgettes into 1cm half-moons. Cut the onion into 6 wedges
- Place all onto the lined baking tray, toss with 1 tbsp oil and season with a pinch of salt and pepper
- Roast for 18-20 mins, turning once, until soft and golden
Toast the pine nuts and fry the gnocchi
- Heat the large non-stick frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
Make the sundried tomato pesto
- Pick the basil leaves from the stalks and roughly chop half
- Transfer the chopped basil to the large bowl, then add the sundried tomato paste, the maple mustard dressing, 1 tbsp olive oil and a pinch of salt. Mix well, then set aside
Assemble & plate up
- When everything's ready, add the gnocchi, roasted veg and salad leaves to the sundried tomato pesto bowl. Toss to combine. Season with salt and pepper
- Serve the gnocchi into bowls. Garnish with the pine nuts and remaining basil leaves
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