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.
(Allergens in bold):
Gnocchi: 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: 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: Tomato (76%), ONion, Garlic, Extra virgin olive oil, Basil, Salt
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Find recipe card here.
Pesto-Filled Gnocchi with Tomato Sauce & Parmesan
Please note the above nutritional guidance is based on our estimates only.