If you like pesto, you'll love this sesame twist! Sesame seeds add toasty nuttiness to your homemade basil pesto, which you'll toss through gnocchi and serve with rosemary-infused roasted tomatoes.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5 g|
|Protein||4.9 g||18.6 g|
|Salt||0.74 g||2.8 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the tomato[es] into wedges
Strip the rosemary leaves from their stems, discard the stems
Add the tomato wedges to a baking tray with the plum tomatoes, cherry tomatoes, garlic cloves (skins on) and rosemary leaves
Drizzle everything with olive oil, season with a generous pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 20 min or until starting to blister and char
Tip: Crowd the tomatoes together for the best blistering!
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat with a pinch of salt
Once hot, add the gnocchi and cook for 8-10 min or until beginning to crisp
Tip: Don't stir too often as this will prevent the gnocchi from crisping!
Meanwhile, add the toasted sesame seeds to a food processor with half the grated Italian hard cheese and the basil
Add 3 tbsp [6 tbsp] olive oil, 3 tbsp [6 tbsp] cold water and 1/4 tsp [1/2 tsp] salt
Pulse until roughly blitzed
Once the tomatoes are done, remove the tray from the oven
Carefully remove the skins from the roasted garlic cloves (they will be hot!)
Add the roasted garlic to the food processor (not a fan of garlic? Just add a little!) and pulse again until combined – this is your sesame seed pesto
Crush the roasted tomatoes with the back of a fork to release the juices
Once the gnocchi is crispy, add the sesame seed pesto to the pan and give everything a good mix up until the pesto fully coats the gnocchi – this is your sesame seed pesto gnocchi
Serve the sesame seed pesto gnocchi topped with the crushed roasted tomatoes
Tip: Drizzle over all the juices and caramelised bits from the tray!
Garnish with the remaining grated Italian hard cheese