Mediterranean Vegetables with Pesto and Gnocchi

This is a really simple recipe which is easy to impress others with. Thanks to Sara Skipworth (the unexpected chef she turned out to be) for this gnocchi recipe.



1 bag of gnocchi (400g approx), 1 courgette, 1 capsicum, cherry tomatoes, mozzarella, red onion (diced), basil pesto, pine nuts, olive oil, garlic


  1. Bake or fry the courgette and capsicum together with garlic and olive oil.
  2. Add the red onion, half of the pesto, and mozzarella to the vegetables. Further cooking another 2mins so it is warmed through
  3. Seperately oil the gnocchi (which takes about 4 mins, until they start to float). Following, drain and run the rest of the pesto through the mix.
  4. Serve with lemon juice drizzled over the top and roasted pine nuts. Bon appétit!


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