Pan-fried Gnocchi With Broccoli Pesto And Grilled Veg
This vibrant dish brings together golden-brown gnocchi, beautifully grilled green vegetables, and a rich broccoli pesto that bursts with flavor. The pesto, made with tender broccoli, olive oil, toasted pine nuts, garlic, and a hint of chili, brings a zesty kick to every bite. Blending these ingredients creates a smooth paste that complements the crisp texture of the griddled veggies perfectly. Pan-frying the gnocchi to a golden hue adds a delightful crunch to the dish, and the optional crispy pancetta crumbles on top offer a savory finish. Enjoy the colorful flavors and textures of this dish – it's a true feast for the senses!
— Constant Cookbook
Ingredients
- 350g/12oz broccoli
- 100ml/3½fl oz olive oil
- 50-100g/2-3½oz toasted pine nuts
- 1 garlic
- 1 green chilli
- 50g/1¾oz parmesan
- and pepper, to taste salt
- 300g/10½oz green vegetables such as asparagusbroccolileeks
- , for drizzling and frying olive oil
- 1 pack shop-bought gnocchi
- 3 slices pancetta
Instructions
- Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like.
- To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.)
- Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes.
- Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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