Gnocchi with courgette pesto - Gluten-free


If you are gluten intolerant or coeliac, but don't want to give up a great pasta dish, try this tasty recipe.

Ingredients for 4 people:

  • 1 package of Gluten-Free Gnocchi with Quinoa
  • 3 courgettes
  • 1 clove of garlic or garlic powder
  • 1/2 vegetable stock cube
  • pine nuts as required
  • salt and pepper as required
  • almond flakes
  • Dried tomatoes in Extra Virgin Olive Oil

First, put the water to boil in a pot.

In a frying pan, add a little oil, the garlic and then the courgettes cut into pieces (the cut is not important as they will be blended).

Add a little water, half a vegetable stock cube, salt and pepper. Once the courgettes are cooked, add the pine nuts and mix until you have a creamy mixture. Then put the cooked gnocchi in the pan and stir.

Decorate the plate with almond flakes and dried tomatoes and voila, lunch is served!


Thanks again to our Rebecca for this delicious recipe!