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.
Tomato Gnocchi with Tenderstem & Chive Pesto
Simple, speedy and delicious. Pillows of fluffy potato gnocchi with a creamy tomato sauce. Topped with vitamin-rich tenderstem broccoli and a zesty chive pesto. Just add a final sprinkle of toasted pine nuts for crunch.
Ready in 20
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 4 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.)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 20g pine nuts
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh chives
- 80g baby spinach
- 1 unwaxed lemon
- 2 onion
- 240g Tenderstem broccoli
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 476
Protein: 11g
Carbs: 62g
Fat: 20g
Tomato Gnocchi with Tenderstem & Chive Pesto
Simple, speedy and delicious. Pillows of fluffy potato gnocchi with a creamy tomato sauce. Topped with vitamin-rich tenderstem broccoli and a zesty chive pesto. Just add a final sprinkle of toasted pine nuts for crunch.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug, a sieve, a grater & a small bowl
Toast the pine nuts
- Heat the large 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
- Meanwhile, thinly slice the onions
Simmer simmer
- Return the frying pan to medium-high heat with 1 tbsp oil. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic paste and cook for another 30 secs, then stir in the passata, sundried tomato paste, Italian herbs and 100ml water. Bring to the boil, and simmer for 4-5 mins, until thickened
Boil the tenderstem
- Meanwhile, trim the tenderstem
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the tenderstem and boil for 3-4 mins, until cooked, then drain
Make the chive pesto
- Zest and halve the lemon. Roughly chop the chives. Rinse the spinach
- In the small bowl, combine the pesto, lemon zest, three-quarters of the chives, the juice from half the lemon and 1 tbsp oil
- Stir the gnocchi and spinach into the tomato sauce and simmer for 2-3 mins, until hot and wilted. Season to taste
Plate up
- Serve the gnocchi into bowls, with the tenderstem alongside. Spoon over the chive pesto
- Sprinkle with the toasted pine nuts and remaining chives to finish. Serve with remaining lemon, cut into wedges
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