Gnocchi with homemade creme fraiche pesto

Name: Gnocchi with homemade creme fraiche pesto
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup cherry tomatoes quartered; 1 courgette cubed; 2 tbsp grated parmesan cheese; 1/2 bunch fresh basil chopped; 2 tbsp chopped pine nuts; 3 tbsp creme fraiche; 1/4 cup panchetta cubed; 3 cup gnocchi; 1 bunch baby spinach

ivanmrice @cook_3390645

Gnocchi with homemade creme fraiche pesto

ivanmrice @cook_3390645

Saved

Ingredients

25 mins

2 servings

1 cupcherry tomatoes quartered
1courgette cubed
2 tbspgrated parmesan cheese
1/2 bunchfresh basil chopped
2 tbspchopped pine nuts
3 tbspcreme fraiche
1/4 cuppanchetta cubed
3 cupgnocchi
1 bunchbaby spinach

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Steps

25 mins

1

Chop cherry tomatoes into quarters
2

Cube the courgettes
3

Grate the parmesan cheese
4

Finely chop up 2/3 of the basil and all the pine nuts
5

Mix the basil and pine nuts with the creme fraiche
6

Mix in the parmesan and a 1/4 teaspoon of salt
7

Heat 1/2 tablespoon of olive oil in a non-stick pan on a high heat
8

Cook courgette for 4-5 minutes until brown then put to one side
9

Cook panchetta for 2 mins in 2 teaspoons of olive oil until crispy and add cherry tomatoes for another 4 mins then put to one side
10

Fry the gnocchi in 2 teaspoons of olive oil for 8 mins until crispy around the outsides
11

Add 2 handfuls of spinach to the gnocchi and stir together until the spinach wilts
12

Finally mix in the creme fraiche pesto, courgette, tomato and panchetta and garnish with the remaining basil