Rocket Pesto Gnocchi With Burrata
We're serving light & fluffy potato gnocchi with a punchy rocket pesto & creamy burrata. This one makes a fantastic midweek meal or weekend dinner!
Servings: 4 Portions
Equipment
- Jug Blender/Food Processor
- Baking Tray
- Large Saucepan
- Colander
Ingredients
Rocket Pesto
- 30 g Pine Nuts
- 90 g Rocket Washed
- 25 g Fresh Basil Picked From The Stalks
- 60 g Grated Parmesan
- 90 g Olive Oil
- 2½ tbsp Lemon Juice
- 4 Garlic Cloves
To Serve
- 600 g Potato Gnocchi See Notes
- 2 Burrata
Instructions
Rocket Pesto
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Place the pine nuts onto a small baking tray (or into a small frying pan) then cook in the oven for 5-6 minutes, until golden brown. Leave to cool completely once toasted.You could also toast the pine nuts in a small frying pan, over a medium heat. This will take 3-4 minutes.
- Next, add all of the pesto ingredients (including the cooled down pine nuts) into a jug blender or food processor, season with salt & pepper then blitz into a creamy pesto. It shouldn't be completely smooth - a little texture is good!
- Give the pesto a taste, adding more salt & pepper if needed then refrigerate until needed. The pesto will keep for up to 3 days in the fridge.
Gnocchi
- First, take your burratas out of the fridge & leave to sit at room temperature for 20 minutes before serving.
- Next, bring a large pan of salted water to the boil, over a high heat then add in the gnocchi.
- Cook the gnocchi for 2-3 minutes, until it starts to float then drain in a colander. Make sure to reserve some of the pasta water in a jug before doing this though!
- Next, add the pesto into the empty saucepan (off the heat) then stir in enough pasta water to thin it slightly. The sauce should be thin enough to coat the gnocchi, so you should only need to add in a splash of pasta water!
- Add the gnocchi into the sauce, stir to coat then spoon into four pasta bowls.
- Cut the burratas in half then place on top of each portion of gnocchi. Season with sea salt & freshly cracked black pepper then serve immediately.
Notes
1. Cooking On An Aga - Toast the pine nuts in the baking oven, on the second from bottom set of runners. Cook the gnocchi on the boiling plate.
2. Gnocchi - For this recipe, you can use either homemade or shop bought gnocchi. If you'd like to make your own, I'd recommend our potato gnocchi recipe. You'll need half a batch of this recipe for 4 portions.
3. Burrata - If you'd prefer to serve this gnocchi with a different cheese, mozzarella or grated parmesan would be some god choices. If you are using burrata, make sure to let it come up to room temperature before serving.
4. Storage - Once made, the pesto will keep in the fridge for up to 3 days. Make sure to store it in an airtight container.
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