recipes
Gluten-free gnocchi with chilli coriander pesto and grilled calamari
Serves:
2019-06-27
Ingredients
For the pesto
- 4 tbsp extra virgin olive oil (Borges)
- 1 clove garlic
- Small bunch coriander and basil leaves
- 3 tbsp walnuts
- ½ chilli, chopped
You will also need
Method
Make the pesto by blitzing all the ingredients together. Boil the gnocchi in boiling water, drain and place into a pan. Add in the pesto, bean salad and heat through before stiring in the tomato and avocado. Meanwhile, marinate the calalmari with garlic, salt, pepper, chilli and lime juice and quickly pan fry for 2 minutes. To serve, spoon the gnocchi into serving plates and arrange the calamari rings on top with extra fresh coriander.
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