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.
Speedy Crispy Gnocchi & Sundried Tomato Pesto Salad
Sometimes, there's nothing better than a hearty bowl of pasta. This one's ready in 20 mins – packed with grilled veggies (courgettes, aubergines, onions), fresh rocket and golden sweetcorn. Toss in fluffy potato gnocchi, then finish with a homemade red pesto of nuts and sundried tomatoes.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 20g rocket (use half)
- 40g walnuts (use half) (Nuts)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 aubergine (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 courgette (use half)
Nutritional Information
Calories: 635
Protein: 13g
Carbs: 67g
Fat: 35g
Ingredients
- 40g walnuts (Nuts)
- 20g rocket
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 courgette
- 1 onion
- 140g sweetcorn (sweetcorn, water, salt)
- 1 aubergine
- 1 handful of fresh flat-leaf parsley
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 635
Protein: 13g
Carbs: 67g
Fat: 35g
Speedy Crispy Gnocchi & Sundried Tomato Pesto Salad
Sometimes, there's nothing better than a hearty bowl of pasta. This one's ready in 20 mins – packed with grilled veggies (courgettes, aubergines, onions), fresh rocket and golden sweetcorn. Toss in fluffy potato gnocchi, then finish with a homemade red pesto of nuts and sundried tomatoes.
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Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 190C
- Line a baking tray with silver foil
- Pull out a large bowl, a sieve & a large non-stick frying pan
Grill the veg
- Dice the aubergine and courgette into 2cm cubes. Cut the onion into 6 wedges
- Transfer everything to the foil-lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Grill for 15-17 mins / air fryer 8-10 mins, until soft and golden
- Drain the sweetcorn, then add to the tray for the final 4 mins of grilling / air fryer 3 mins
Meanwhile, fry the gnocchi
- Heat the large non-stick frying pan with 1 tbsp oil on high heat. Once hot, add the gnocchi and cook for 4-5 mins, turning regularly until golden. Season with salt and set aside
Make the pesto
- Finely chop the walnuts. Roughly chop the parsley
- Transfer both to the large bowl with the sundried tomato paste, garlic paste, 2 tbsp water (1 tbsp for 1 person) and a pinch of salt. Mix well
Assemble & plate up
- Add the roasted veg, gnocchi and rocket to the large bowl and toss to coat in the dressing. Season with salt and pepper
- Share the gnocchi salad between bowls
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