Recipe

Broc Pesto Gnocchi Shells and Shards

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Broc Pesto Gnocchi Shells and Shards

Mushy peas, plump new spinach, and lemony broccoli come together in a symphonic veg pasta wonderment, pushed over the taste edge with basil pesto and sweetened up with homemade crispy parmesan shards.




Ingredients to serve 2

  • 200g x Broccoli - grated or roughly chopped
  • 100g x Baby Spinach - long or thick stems removed
  • 200g x Peas
  • 50ml x Cream
  • ½ x Lemon - halved for juicing
  • 60g x Parmesan - grated
  • 150g x Gnocchi Pasta Shells
  • 2 tbsps x Basil Pesto
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Broccoli - grated or roughly chopped
  • 200g x Baby Spinach - long or thick stems removed
  • 400g x Peas
  • 100ml x Cream
  • 1 x Lemon - halved for juicing
  • 120g x Parmesan - grated
  • 300g x Gnocchi Pasta Shells
  • 4 tbsps x Basil Pesto
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1. Preheat your oven to 180°C.

Washing Instruction

Wash your hands and brocolli well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Generally, you wouldn't drizzle your cooked pasta with olive oil as it stops sauces from clinging to it - but in this recipe, your dressing is pesto based, so this is a tasty exception.

Step 1 - Gnocchi Pasta Shells

Once your large saucepan of salted water has come to the boil, add the gnocchi pasta shells and cook for 10-12 minutes until "al dente". Drain through a colander and drizzle lightly with olive oil, salt and pepper. Reserve for use at the end of Step 3.

Step 2 - Parmesan Shards

Sprinkle your parmesan onto a parchment-lined oven tray and flatten. Bake for 8-10 minutes or until golden and crisp. Allow your shards to cool slightly before breaking into smaller pieces.

Step 3 - Saute Greens

Heat a large casserole pan over med-high heat, add a drizzling of olive oil, then add the peas to the pan with a dash or two of water. Cook for 2-3 minutes then add the picked baby spinach, cover with a lid or foil and cook for an additional 2-3 minutes until the peas are tender and the spinach has wilted. Remove your pan from the heat and season your greens with salt and pepper to taste.

Step 4 - Broccoli Pesto

Heat a large casserole pan over med-high heat, once your pan is hot, add a few glugs of olive oil and fry the chopped broccoli for 3-4 minutes until soft - you can facilitate cooking with a dash of water. Once the broccoli is soft, add your lemon zest, juice (use as a seasoning and not all at once - add as needed), your basil pesto and cream. Cook and mix for 1 minute (using a wooden spoon to break up any large pieces of broccoli) then season to taste with salt and pepper. Lastly mix the gnocchi pasta shells and broccoli pesto into your large saucepan with your saute greens, taste and season with salt and pepper if need be.

To Serve

Divide your brocolli pesto gnocchi shells amongst your servings and serve with your parmesan shards.