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Pesto-Filled Giant Gnocchi with Sicilian Tomato Sauce & Parmesan

Traditional, non-filled gnocchi have a long history in Italian cuisine, dating all the way back to Ancient Roman times. Gnocchi in tomato sauce can be traced all the way back to the 16th century, as a meal served during the first of Verona's iconic Carnevale in 1531. Carnival is an annual event taking place before Lent, a period during which meat is traditionally given up.

Gnocchi in tomato sauce became a filling and delicious vegetarian alternative, one still served at Verona’s
Carnevale today. Filled gnocchi, however, are a 21st-century upgrade. We carefully fill each individual gnocco with a delicious, traditional pesto, ensuring every bite is bursting with flavour. We then top our filled gnocchi with a rich tomato sauce & Parmesan cheese.

Download the Recipe Card here

INGREDIENTS (allergens in bold and underlined)

Gnocchi (200g, 466kCal): Gnocchi (78%): Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450.

Filling (22%): Pesto  Genovese Sauce (71%) [Basil, Extra Virgin Olive Oil, Pine Nuts, Parmigiano Reggiano Cheese (Milk), Pecorino Cheese (Milk), Garlic, Salt] Ricotta Cheese (Milk)

Tomato Sauce (90g, 90kCal): Tomato (76%), Garlic, Extra Virgin Olive Oil, Basil, Salt
GARNISH INGREDIENTS: Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

  1. Put the tomato sauce in a large pan, add 1-2 tbsp (15ml) of cooking water, cover with a lid and heat until steaming. Once steaming, turn heat off.
  2. Add a tablespoon of vegetable oil to a large pan. Once hot, add the gnocchi and pan fry for 3-4 minutes until golden and crispy, stirring frequently.
  3. Transfer the sauce to the gnocchi, cook together for 1 more minute, plate & garnish with the grated parmesan. Sometimes the gnocchi can split as they are an artisanal product, not to worry they are equally as delicious Buon appetito.

Pesto-Filled Gnocchi with Tomato Sauce & Parmesan

Grams Calories
Pesto-Filled Gnocchi 200g 466kCal
Tomato Sauce 90g 90kCal
Parmesan 8g 42kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Traditional, non-filled gnocchi have a long history in Italian cuisine, dating all the way back to Ancient Roman times. Gnocchi in tomato sauce can be traced all the way back to the 16th century, as a meal served during the first of Verona's iconic Carnevale in 1531. Carnival is an annual event taking place before Lent, a period during which meat is traditionally given up.

Gnocchi in tomato sauce became a filling and delicious vegetarian alternative, one still served at Verona’s
Carnevale today. Filled gnocchi, however, are a 21st-century upgrade. We carefully fill each individual gnocco with a delicious, traditional pesto, ensuring every bite is bursting with flavour. We then top our filled gnocchi with a rich tomato sauce & Parmesan cheese.

Download the Recipe Card here

Ingredients

INGREDIENTS (allergens in bold and underlined)

Gnocchi (200g, 466kCal): Gnocchi (78%): Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450.

Filling (22%): Pesto  Genovese Sauce (71%) [Basil, Extra Virgin Olive Oil, Pine Nuts, Parmigiano Reggiano Cheese (Milk), Pecorino Cheese (Milk), Garlic, Salt] Ricotta Cheese (Milk)

Tomato Sauce (90g, 90kCal): Tomato (76%), Garlic, Extra Virgin Olive Oil, Basil, Salt
GARNISH INGREDIENTS: Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

Method

  1. Put the tomato sauce in a large pan, add 1-2 tbsp (15ml) of cooking water, cover with a lid and heat until steaming. Once steaming, turn heat off.
  2. Add a tablespoon of vegetable oil to a large pan. Once hot, add the gnocchi and pan fry for 3-4 minutes until golden and crispy, stirring frequently.
  3. Transfer the sauce to the gnocchi, cook together for 1 more minute, plate & garnish with the grated parmesan. Sometimes the gnocchi can split as they are an artisanal product, not to worry they are equally as delicious Buon appetito.

Nutrition

Pesto-Filled Gnocchi with Tomato Sauce & Parmesan

Grams Calories
Pesto-Filled Gnocchi 200g 466kCal
Tomato Sauce 90g 90kCal
Parmesan 8g 42kCal

 Please note the above nutritional guidance is based on our estimates only.