The Grand Italian gnocchi range uses fresh potato and pumpkin to create a light, pillowy texture that is rich in flavour. Using the finest quality ingredients, Grand Italian gnocchi ensures you can enjoy traditional Italian flavour at home.
Rocket & Macadamia Pesto with Gnocchi
Recipe / Danielle Minnebo, developed for Grand Italian
Serves: 4
V, VG
=R1=
Tip: This pesto is made using a mortar and pestle as it creates a chunky texture, but you can use a food processor to make it a speedier process.
Gnocchi, Fennel & Prawns
Recipe / That’s Amore Cheese for Grand Italian
Serves: 4
=R2=
Pumpkin Gnocchi Sorrentina
Recipe / That’s Amore Cheese for Grand Italian
Serves: 4
V
=R3=
For more information visit 7chefs.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup macadamias
- 1 clove garlic, crushed
- ½ tsp coarse sea salt
- 60g baby rocket
- 2 tbsp extra-virgin olive oil
- Zest 1 lemon
- 1 tbsp lemon juice
- 1 × 500g packet Grand Italian Ricotta & Spinach Gnocchi
Method
- Place macadamias, garlic and sea salt in mortar and pestle and pound gently until macadamias are broken down into coarse crumble. Gradually add rocket and olive oil, continuing to pound. Add lemon zest and juice, check seasoning and add a further pinch of sea salt if needed.
- Cook Grand Italian Ricotta & Spinach Gnocchi according to packet instructions and stir through pesto.
- Keep any remaining pesto in a sealed jar in fridge for up to 7 days
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