Quick Creamy Pesto Gnocchi
with Toasted Panko Topping
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Even in a 15-minute recipe, there’s time for special touches. Toasting panko with garlic until it’s golden and crisped adds an extra level of texture to a classic pasta dish. Adding peas and heirloom zucchini gives it a boost of spring green.
We will send you:
- 15ml Minced garlic
- 15ml Basil pesto
- 1 Heirloom zucchini
- 150g Green peas
- 300g Gnocchi
- 30g Panko
- 60ml Heavy cream
Contains: Cashews • Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
16 g
Sodium
800 mg
Total Carb
85 g
Sugars
8 g
Protein
17 g
Fibre
9 g
Preparation
Toast the panko
- In a large pan, heat a drizzle of oil on medium-high.
- Add the panko and ⅓ of the garlic. Toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a small bowl and reserve the pan.
Toast the pasta & zucchini
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pasta and zucchini. Sauté, 3 to 4 min., until beginning to brown.
Make the sauce & combine the pasta
- Reduce the pan of pasta to medium and add the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp butter, 2 tbsp water (double both for 4 portions), the pesto, peas, cream and S&P.
- Cook, stirring often, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the panko. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
