Quorn Vegetarian Pieces with Creamy Pesto Gnocchi
Trust us, this creamy pesto vegetarian Gnocchi recipe is one to try for an utterly comforting meat-free midweek dinner that’s ready in just 20 minutes!
Fry up your veggies and Quorn Vegetarian Chicken Pieces before tossing in your pillowy soft gnocchi, finished off with a deliciously creamy pesto sauce. A simple vegetarian gnocchi recipe that will have you coming back for more!
Made by recipeswith_jess
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Vegetarian Chicken Pieces
- 250g gnocchi, uncooked
- 60g pesto
- 70ml single cream
- 125g chestnut mushrooms, sliced
- 1 small red onion, finely sliced
- Spray oil
- Salt & pepper
- Parmesan, to serve (optional)
Method
- Firstly, spray a hot pan with cooking spray, then add in your sliced mushrooms and onion, along with a good pinch of salt. Allow to cook over a medium heat for around 6 or 7 minutes, or until slightly caramelised.
- Next, add in your Quorn Vegetarian Chicken Pieces and allow to cook for a further 8 to 10 minutes until the edges are crispy.
- While your Quorn is browning, bring a big pan of water to the boil and cook your gnocchi according to the instructions on the packaging; drain but be sure to reserve a mug full of the pasta water.
- Once the Quorn Pieces are nice and golden, turn the heat down a little and add your pesto and cream to the pan. Stir well and allow it to bubble and reduce for a couple of minutes.
- Next add your gnocchi to the sauce along with a dash of pasta water, stir well and then you are ready to serve.
- Top the gnocchi with some freshly grated parmesan and enjoy!
Recipe Inspiration
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Serves 4
20 mins
237 kJ
(Per serving)
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