Beetroot Gnocchi & Vegan Pesto


CategoryTagsDifficultyBeginnerCook Time3 minsTotal Time3 minsYields1 Serving

Beetroot Gnocchi & Vegan Pesto

Bring your supper to life with the bright and cheerful colours of this summer dish. Our Beetroot Gnocchi and fresh Genovese Pesto sauce recipe is a delicious and vibrant vegan-friendly dish you'll love.


INGREDIENTS

250 g La Tua Pasta Beetroot Gnocchi
90 g Vegan Genovese Pesto
Olive oil

Please note that some essential ingredients
are not supplied, this may include salt,
olive oil, pepper, eggs and additional ingredients.

Buy the ingredients

METHOD

1

Boil the Gnocchi in 2.5 litres of salted water for 2-3 minutes.

2

In a separate frying pan, gently warm up the pesto and add 2 tablespoons of the gnocchi water.

3

Drain the Gnocchi and transfer to the sauce. Cook for 1 extra minute.

4

Garnish with a drizzle of olive oil and serve.

5

Buon Appetito!

Ingredients

 250 g La Tua Pasta Beetroot Gnocchi
 90 g Vegan Genovese Pesto
 Olive oil

Directions

1

Boil the Gnocchi in 2.5 litres of salted water for 2-3 minutes.

2

In a separate frying pan, gently warm up the pesto and add 2 tablespoons of the gnocchi water.

3

Drain the Gnocchi and transfer to the sauce. Cook for 1 extra minute.

4

Garnish with a drizzle of olive oil and serve.

5

Buon Appetito!

Gnocchi Recipe: Beetroot Gnocchi & Vegan Pesto