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Pesto Gnocchi Pizza Bowl

Recipe

Serves: 2 | Prep time: 20 minutes | Cooking time: 20 minutes

Italian | Main |  Vegetarian

Ingredients

  • 1 Ready Rolled Pizza Dough
  • 30g Butter
  • 1/2 tsp Garlic Granules
  • 10g Parsley, finely chopped
  • 100g Mozzarella, cut into strips
  • 225g Fresh Gnocchi
  • 125g Buffalo Mozzarella, diced
  • 3 tbsp Crème Fraiche

For the pesto:

  • 60g Spinach
  • 100ml Extra Virgin Olive Oil
  • 40g Walnuts
  • 1 clove garlic, diced
  • 1 lemon, zest and juice
  • 30g Parmesan, grated

Method

  1. Preheat the oven to 220c/200 fan gas mark 7
  2. Blend together the pesto ingredients, adding the olive oil a little at a time, until everything is combined.
  3. Shape the dough into a circle, around the size of a dinner plate.
  4. Place the mozzarella pieces around the edges of the dough and bring the crust over it, sealing it in to create a thick high crust with a bowl-like shape.
  5. Brush the dough with melted butter, sprinkle over the garlic granules and bake for 10 minutes until the crust has risen. Add some of the chopped parsley around the edges.
  6. Whilst the pizza is cooking, place the gnocchi into a pan of salted boiling water and cook on a high heat for 3 minutes.
  7. Drain the gnocchi but reserve some of the pasta water.
  8. Add the pesto, crème fraiche and a little pasta water to a skillet pan on a medium high heat. Then add the mozzarella and gnocchi with a little more pasta water and cook until the sauce is glossy.
  9. Serve in the garlic pasta bowl and enjoy!