Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 6.14 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1/3 cup Woolworths pepitas
- 1/2 cup Woolworths flaked almonds
- 400grams vegan cauliflower gnocchi
- 2teaspoons Woolworths dried chilli flakes
- 1 head broccoli, cut into florets
- 60grams baby rocket leaves
- 2 spring onions, chopped
- 1/3 cup roasted unsalted cashews
- 1/3 cup extra virgin olive oil
Description
Pan-fried cauliflower gnocchi with crunchy pepitas and a zesty rocket pesto makes a satisfying meat-free dish for any weeknight and it's easy to make.
Instruction tip
Use-it-up tip :Add leftover herbs from your fridge to the rocket pesto.
Method
Step 1 of 4
Heat 2 tsp oil in a large frying pan over medium-high heat. Add pepitas and almonds. Cook, stirring, for 2-3 minutes or until toasted. Transfer to a bowl.
Step 2 of 4
Heat 2 tsp oil in same pan. Add gnocchi and half of the chilli. Cook gnocchi following packet instructions until golden brown. Transfer to a plate.
Step 3 of 4
Add broccoli and 1/4 cup water to same pan. Cover with a tight-fitting lid and cook for 1-2 minutes or until bright green. Uncover and add 2 tsp oil. Cook, stirring, for 2-3 minutes or until browned. Return gnocchi to pan. Cook for 1-2 minutes or until heated.
Step 4 of 4
Process rocket, half of the pepita mixture, onion, cashews, remaining oil and 2 tbs warm water until almost smooth, scraping down the side occasionally. Top gnocchi with half of the pepita pesto. Sprinkle with remaining pepita mixture and remaining chilli. Serve with remaining pesto.
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