Vegetarian

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  • Easy
  • Family Friendly

Creamy Zucchini Gnocchi with Radicchio Salad

A lemony salad provides a zesty balance to this comforting and creamy vegetarian pasta bake.

"Mild"

"30 Minutes"

Recipe

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01

Grate Zucchini

Using the coarse side of a box grater, grate zucchini and set aside.

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02

Cook Sauce

Heat a frypan over medium heat, add basil pesto and cook for 1 minute. Add zucchini and cook for 5 minutes or until just wilted. Add cream and simmer for 7–10 minutes or until slightly reduced.

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03

Cook Gnocchi

Cook gnocchi in a large saucepan of salted, boiling water for 2 minutes. Remove gnocchi with a slotted spoon and add to zucchini mixture. Simmer for 5 minutes or until gnocchi is cooked. If you find the sauce is thickening too quickly, add 20ml (1 tablespoon) hot water to thin it out a little.

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04

Make Salad Dressing

While gnocchi is cooking, finely chop eschalots. Finely zest and juice lemon. Place eschalot, lemon zest and juice, mustard, salt, pepper and olive oil in a bowl and stir to combine.

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05

Assemble Salad

Tear radicchio leaves and toss with the mustard dressing.

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06

Plate Up

Remove gnocchi from heat and add 3⁄4 of the parmesan. Stir until combined, creamy, and thickened. Season with salt and pepper. Serve with radicchio salad and top with remaining parmesan.

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Creamy Zucchini Gnocchi with Radicchio Salad

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami