Speedy Crispy Gnocchi & Sundried Tomato Pesto Salad

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	635Kcal
	452kJ	2655kJ
Fat	6.0g	35g
of which saturates	0.8g	4.6g
Carbohydrates	11g	67g
of which sugars	2.8g	16g
Protein	2.2g	13g
Salt	0.4g	2.4g
Fibre	2.2g	13g

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)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	635Kcal
	452kJ	2655kJ
Fat	6.0g	35g
of which saturates	0.8g	4.6g
Carbohydrates	11g	67g
of which sugars	2.8g	16g
Protein	2.2g	13g
Salt	0.4g	2.4g
Fibre	2.2g	13g

Back

Vegan Ready in 20 1/3 daily fibre 6 plants Low sat fat

Speedy Crispy Gnocchi & Sundried Tomato Pesto Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Vegan

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.

Cooking Instructions

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.

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