Bring your supper to life with the bright and cheerful colours of this summer dish. Our Beetroot Gnocchi and Vegan Genovese Pesto sauce recipe is a delicious and vibrant vegan-friendly dish you’ll love. Discover this little taste of Italy today, serving 1-2 people.
Beetroot Gnocchi & Vegan Pesto
Serves 1-2
£7.50
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About Beetroot Gnocchi & Vegan Pesto
Prepare: No prep needed
Cooking: 3-4 mins
Cooking Instructions
Boil the Gnocchi in 2.5 litres of salted water for 2-3 minutes.
In a separate frying pan, gently warm up the pesto and add 2 tablespoons of the gnocchi water.
Drain the Gnocchi and transfer to the sauce. Cook for 1 extra minute.
Garnish with a drizzle of olive oil and serve.
Buon Appetito!
The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
Ingredients
Allergens
For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.
Storage Instuctions
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.