Pumpkin Gnocchetti with Spiced Butter
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Total: 15 mins
Tender pumpkin gnocchetti sizzled in a rich lemon and coriander-infused butter for a crispy golden edge, served with juicy grilled rebellion tomatoes, crunchy toasted cashews and fresh, peppery rocket.
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634 kcal
(per portion)
Ingredients you'll need
  • 35g cashews
  • 500g rebellion tomatoes
  • 400g pumpkin gnocchetti
  • 1 lemon
  • 1 tsp ground coriander
  • 45g butter
  • 50g rocket
From your kitchen
  • Sea salt and freshly ground pepper
You'll need
  • Grill pan or baking tray
  • Foil
  • Frying pan
Step by step this way
  • 1.

    Preheat your grill to its highest setting. Line a grill pan or baking tray with foil.

  • 2.

    Chop the tomatoes into bite-sized chunks. Tumble them onto the foil-lined tray and slide under the grill for 10 mins, till the tomatoes are lightly charred, soft and collapsing. Remove from under the grill and set aside while you finish the dish.

  • 3.

    Zest the lemon into a bowl and mix with 1 tsp ground coriander and some salt and pepper.

  • 4.

    Place a frying pan on a medium heat. Add half the butter and warm it till it has melted. Add the pumpkin gnocchetti and cook in the melted butter for 5 mins, turning now and then.

  • 5.

    After 5 mins, add the lemon zest and coriander mixture along with the cashews and the remaining butter. Cook for 3 mins till the butter has melted and the gnocchetti are golden and slightly crisp.

  • 6.

    Divide the rocket between a couple of plates. Top with the grilled tomatoes and buttery spiced gnocchetti and cashews. Crack over some black pepper and serve with wedges of lemon to squeeze over.

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