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ITALIAN CLASSICS, REIMAGINED FOR MODERN LIFE.

The classics you love, made for the life you live.

Sunny & Luna is all about bringing Italian food into the 21st century - keeping the soul, pleasure and taste of the classics, but rebuilding them with vegetables, simple ingredients, better nutrition and everyday ease.

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SUNNY & LUNA EATS

SUPERGREEN SPINACH GNOCCHI WITH SALMON

Crispy Spinach Gnocchi coated in a vibrant kale, pea and spinach sauce, topped with air-fried salmon. A fresh and flavour-packed dinner for two, ready in 20 minutes.

Crispy pumpkin gnocchi with sundried tomato pesto, burrata and vine tomatoes

SUNDRIED TOMATO PESTO GNOCCHI WITH BURRATA

Crispy gnocchi tossed in homemade sun-dried tomato pesto and served with creamy burrata and juicy vine tomatoes. A simple, flavour-packed dinner for two, ready in just 10 minutes.

STRAWBERRY GNOCCHI SUMMER SALAD

Sweet strawberries, golden gnocchi, creamy mozzarella and crunchy pistachios come together in this fresh summer salad. Ready in just 15 minutes and perfect for lunch or dinner.

CRISPY GNOCCHI SALAD WITH ORANGE & FENNEL

Golden cauliflower gnocchi, juicy orange and crisp fennel meet creamy ricotta, fresh mint and pistachios in this bright 15-minute summer salad.

MUSHROOM, SPROUT & THYME GNOCCHI

Cripsy sprouts with buttery, garlic mushrooms and Sunny & Luna cauliflower gnocchi, topped with prosciutto and creamy ricotta

GNOCCHI ALLA SORRENTINA

Creamy Gnocchi alla Sorrentina, topped with melted mozzarella and basil for a warm and comforting winter dinner

Something new is coming very soon…

Any guesses? 👀

Your new favourite way to eat bolognese 🍅

A rich, hearty bolognese with golden gnocchi instead of spaghetti. Comforting, warming and delicious.

Make the full recipe for four, or serve what you need and save the remaining sauce for an easy dinner tomorrow - or freeze it for another cosy evening.

Gnocchi Bolognese
Makes 4 servings of sauce | 1 hour 30 minutes

You’ll need:

🍅 1-2 packs Sunny & Luna Pumpkin Gnocchi
🍅 500g mince
🍅 2 onions, finely diced
🍅 2 carrots, finely diced
🍅 2 celery sticks, finely diced
🍅 2 garlic cloves, finely chopped
🍅 2 sprigs fresh rosemary, finely chopped
🍅 2 x 400g tins finely chopped tomatoes - we used @ciriouk
🍅 2 tbsp tomato purée
🍅 100ml red wine
🍅 1 beef stock cube
🍅 1 tbsp dried oregano
🍅 2 bay leaves
🍅 Olive oil
🍅 Salt and pepper
🍅 Parmesan and fresh basil, to serve

Method:

👉 Heat a tablespoon of olive oil in a large, deep pan. Add the onions, carrots, celery, garlic and rosemary, then cook gently for around 10 minutes until softened.

👉 Add the mince and cook until browned. Stir in the tomato purée and cook for a couple of minutes, then pour in the red wine and allow it to cook off for around 5 minutes, or until evaporated.

👉 Add the chopped tomatoes, oregano, bay leaves, and stock cube. Fill up an empty tomato can with water to half way, and pour in. Bring to the boil, then reduce the heat, cover and simmer gently for at least 1 hour. When ready to serve,

👉 When the bolognese is nearly ready, remove the bay leaves and season to taste. Heat a little olive oil in a separate pan and cook the gnocchi for 5-6 minutes, turning regularly, until golden and crispy.

👉 If serving two, stir half the bolognese through one pack of gnocchi and save or freeze the remaining sauce. If serving four, stir the full batch through two packs of gnocchi. Cook over a low heat for another 5 minutes, adding a splash of water if needed.

👉 Serve immediately with plenty of grated Parmesan and enjoy!

Quick, comforting and packed with green goodness.🌿

@feedingspeedy made this delicious dish with our spinach gnocchi for a very fun @sohoworks_ lunch last month. It went down so well that we had to share the recipe. 💚

Crispy spinach gnocchi tossed with sweet peas and a seriously fresh nut-free basil pesto.

Serves 2 | 20 minutes

You’ll need:
🌿 1 pack Sunny & Luna Spinach Gnocchi
🌿 150g frozen peas
🌿 1 garlic clove
🌿 30g Parmesan, finely grated
🌿 25g white breadcrumbs
🌿 Juice of ½ lemon
🌿 40g fresh basil
🌿 60ml extra virgin olive oil - we used @citizensofsoil
🌿 Salt
🌿 Water, as needed

Method:

👉 Start with the pesto. Add the garlic and 30ml of olive oil to a blender and blitz. Add the basil and a pinch of salt, then blend again.

👉 Transfer the basil mixture to a large bowl and mix in the Parmesan, breadcrumbs, lemon juice and remaining olive oil. Add a splash of water at a time until you reach your desired consistency. Taste and adjust the seasoning.

👉 Pan-fry the gnocchi in a splash of olive oil over a medium-high heat for 4–5 minutes, turning regularly, until golden and crispy. Add the frozen peas for the final 2–3 minutes and cook until heated through.

👉 Remove from the heat and toss the gnocchi and peas through the pesto. Add another splash of water if needed to loosen everything into a silky sauce.

👉 Finish with extra Parmesan and a drizzle of olive oil.

A simple Pasta alla Norma, with a Sunny & Luna twist 🍆

All the flavours of the classic Italian dish, with golden, crispy gnocchi taking centre stage. Rich, saucy and packed with vegetables - this might be your new go to weeknight dinner.

Aubergine & Tomato Gnocchi
Serves 2 | 20 minutes

You’ll need:

🍆 1 pack Sunny & Luna Pumpkin Gnocchi
🍆 2 aubergines, cut into cubes
🍆 1 red onion, diced
🍆 2 garlic cloves, minced
🍆 1 x 400g jar passata
🍆 1 tbsp tomato purée
🍆 ½ tsp chilli flakes
🍆 1 tsp dried oregano
🍆 Small handful of fresh basil
🍆 Parmesan, to serve
🍆 Olive oil
🍆 Salt and pepper

Method:

👉 Toss the aubergine with olive oil, salt and pepper. Air-fry at 205°C for 12-15 minutes, until completely soft and golden.

👉 Heat a tablespoon of olive oil in a pan and cook the gnocchi for 5-6 minutes, turning regularly, until golden and crisp. Remove from the pan and set aside.

👉 Add the red onion to the pan and cook for a few minutes until softened, followed by the garlic. Stir in the tomato purée and chilli flakes, then cook for another minute.

👉 Pour in the passata. Fill up the jar to around 1/3 with of water and pour in. Add the oregano, pinch salt and pepper, then stir and leave to simmer for around 5 minutes until the sauce has thickened slightly.

👉 Gently stir through the roasted aubergine and crispy gnocchi until everything is coated in the sauce, simmer for a further few minutes adding a splash more water if needed.

👉 Serve immediately with plenty of fresh basil, grated Parmesan and black pepper.

Night in, sorted 🍝

Creamy, comforting and full of flavour, but made a little more balanced with one simple swap: our lentil tagliatelle, which gives you 20g of protein per serving from the pasta alone.

Creamy King Prawn Lentil Tagliatelle

Serves 2 | 20 minutes

You’ll need:

🍝 1 pack Sunny & Luna Lentil Tagliatelle
🍝 1 pack extra-large king prawns
🍝 1 red onion or 2 shallots, diced
🍝 1 red pepper, diced
🍝 2 garlic cloves, finely chopped
🍝 ½ tsp chilli flakes
🍝 1 x 400g jar passata - we used @muttipomodorouk
🍝 70ml single cream
🍝 2 tbsp grated Parmesan, plus extra to serve
🍝 Handful of fresh basil, torn
🍝 4 tbsp pasta water
🍝 Olive oil
🍝 Salt and pepper

Method:

👉 Heat a little olive oil in a pan and cook the prawns according to the pack instructions. Season with salt, pepper and chilli flakes, then remove from the pan and set aside.

👉 Add another drizzle of oil to the same pan, followed by the onion. Cook for a few minutes until softened, then add the red pepper. Once soft, add the garlic and cook for another minute.

👉 Pour in the passata and leave it to simmer while you cook the tagliatelle in boiling salted water for three minutes. Save pasta water before draining.

👉 Return the prawns to the sauce, then add the pasta water and cream. Stir over a low heat until combined and vibrant orange.

👉 Add the tagliatelle, Parmesan and basil. Season to taste and gently toss everything together using tongs.

👉 Serve with extra Parmesan, freshly cracked black pepper and a few more basil leaves. Enjoy!

A little roundup of what we got up to in August… September we’re ready for you ☀️👀

Creamy romesco, golden pumpkin gnocchi and fresh, herby tomatoes. Colourful, full of flavour and made for sharing.

For the final episode of our Sunny Shares mini-series, we had to finish with something that looks slightly show-off but in true Sunny & Luna style, takes very little effort.

Romesco with Pumpkin Gnocchi & Cherry Tomatoes 🍅

You’ll need:
For the romesco:
🍅 1 x 200g jar of roasted red peppers, drained
🍅 50g sun-dried tomatoes
🍅 100g almonds
🍅 1 garlic clove
🍅 1 tsp red wine vinegar
🍅 1 tsp smoked paprika
🍅 120ml olive oil

For the rest:
🍅 1 pack Sunny & Luna Pumpkin Gnocchi
🍅 1/2 punnet vine cherry tomatoes, chopped
🍅 Juice and zest of ½ lemon
🍅 Handful of fresh dill, chopped
🍅 Handful of fresh parsley, chopped
🍅 Olive oil
🍅 Salt and pepper

Method:
👉 Add all the romesco ingredients to a blender and blitz until mostly smooth. Season to taste.
👉 Mix the cherry tomatoes with the lemon juice and zest, dill, parsley, a drizzle of olive oil, salt and pepper.
👉 Heat a little olive oil in a non-stick pan and cook the gnocchi for 5-6 minutes, turning regularly, until golden and crisp.
👉 Spoon the romesco onto a serving plate, then top with the crispy gnocchi and dressed tomatoes. Finish with a drizzle of olive oil, some lemon zest, a few extra herbs and enjoy!

Yesterday we took Sunny & Luna to Soho Works for a pop-up lunch ☀️

We joined forces with the brilliant @feedingspeedy who put his own spin on a some Italian classics using our range - safe to say they were a hit!

It’s always amazing to see people trying the product, hearing their honest feedback and seeing them enjoy it as much as we do.

Thank you to everyone who joined us for lunch, to @sohoworks_ for having us, and @citizensofsoil for providing the beautiful olive oil for our finishing drizzle. 💚

Dinner in 5? No problem ✅

When dinner needs to happen immediately, this is the answer: crispy spinach gnocchi tossed through a fresh, homemade basil pesto. Simple, speedy and very green.

Serves 2 | 5 minutes
You’ll need: 🌿 1 pack Sunny & Luna Spinach Gnocchi 🌿 40g fresh basil 🌿 25g pine nuts 🌿 40g Parmesan 🌿 1 small garlic clove 🌿 65ml extra virgin olive oil, more if needed 🌿 Salt and pepper

Method: 👉🏻 Add the gnocchi to a hot non-stick pan with a drizzle of oil. Cook for 5 or so minutes, stirring regularly, until golden and slightly crisp. 👉🏻 Meanwhile, blend the basil, pine nuts, Parmesan, garlic and olive oil until combined. Add a little more oil until desired consistency, then season to taste. 👉🏻 Serve the gnocchi onto a plate, and drizzle over the pesto. Finish with extra Parmesan, basil and pine nuts.

Dinner in five. Save this one for a busy evening 💚

Who needs croutons when you’ve got gnocchi? 🤩

For Episode 2 of our Sunny Shares series, we have a fresh, crunchy Caesar made for sharing, with golden cauliflower gnocchi in place of croutons and a creamy, punchy dressing. Put it in the middle of the table and let everyone dive in!

Crispy Gnocchi Caesar Salad 🥬

Serves 3-4 | 15 minutes
You’ll need: 
🥬 1 pack Sunny & Luna Cauliflower Gnocchi 
🥬 2 baby gem lettuces 
🥬 60g rocket 
🥬 A handful of fresh parsley 
🥬 3-4 anchovy fillets 
🥬 1 tsp capers 
🥬 Parmesan, for grating 
🥬 A drizzle of olive oil

For the Caesar dressing: 
🥬 90g yoghurt 
🥬 Juice of 1 lemon 
🥬 40g Parmesan
🥬 3 anchovy fillets
🥬 ½ tsp Dijon mustard 
🥬 1 garlic clove 
🥬 Salt and black pepper

Method: 
👉🏻 Blend all the dressing ingredients until smooth, then season to taste. 
👉🏻 Heat a drizzle of olive oil in a non-stick pan and cook the gnocchi for around 6 minutes, turning regularly, until golden and crispy. 
👉🏻 Roughly chop the baby gem and parsley, then toss with the rocket, capers, anchovies and Caesar dressing. 
👉🏻 Top with the crispy gnocchi, plenty of grated Parmesan, a few more anchovies, some lemon zest and a final crack of black pepper.

A little look behind the scenes of our gnocchi - and the woman who made it happen. 💚

Welcome to Episode 1 of Sunny Shares ☀️

The sharing plate that might just steal the whole table: spinach gnocchi, fresh crunchy greens and creamy burrata, finished with a vibrant herb and lemon oil.

Simple, summery and made for everyone to dive into.

Recipe inspired by the incredible @hettymckinnon

Spinach Gnocchi with Greens & Burrata 🌿
15 minutes | Serves 4

You’ll need:
🫛 1 pack Sunny & Luna Spinach Gnocchi
🫛 200g sugar snap peas
🫛 200g frozen peas
🫛 100g pea shoots
🫛 2 balls burrata
🫛 Olive oil, for frying
🫛 Salt and black pepper

For the herb and lemon oil:
🌿 1 tbsp fresh mint, finely chopped
🌿 1 tbsp fresh basil, finely chopped
🌿 1 garlic clove, crushed
🌿 4 tbsp extra virgin olive oil - we used @citizensofsoil
🌿 Juice of ½ lemon
🌿 A pinch of salt

Method:
👉 Combine all the ingredients for the herb and lemon oil in a small bowl, then set aside.
👉 Bring a pan of salted water to the boil. Add the frozen peas and sugar snap peas, then cook for 1–2 minutes until bright green but still crisp. Drain and rinse under cold water.
👉 Heat a little olive oil in a frying pan and add the gnocchi. Cook for 5-6 minutes, stirring occasionally, until golden and crisp.
👉 Place the burrata in the centre of a serving plate and surround it with the pea shoots.
👉 Layer over the peas and sugar snaps, followed by the crispy gnocchi.
👉 Spoon over the herb and lemon oil and finish with plenty of black pepper and a pinch of salt.
👉 Bring it to the table, tear open the burrata and let everyone dive in.

Stay tuned for episode two!

There are days for rushing. Ferragosto isn’t one of them.

Today is for staying a little longer, pouring another glass and letting a good plate of pasta take its time. 🇮🇹

Buon Ferragosto from us. 🍝☀️

Incredible photos by @noemiesc 📸

Welcome to Sunny Shares!

Our new mini-series of colourful, slightly show-offy dishes that look impressive but are actually very simple to make.

Naturally, our gnocchi is the star of the show.

First recipe lands next week ☀️

What we saw → what we made 🍅

Fresh, beautiful produce is at the heart of Sunny & Luna. It inspires our recipes, shapes our flavours and brings colour to everything we make - from our spinach, pumpkin and cauliflower gnocchi to the dishes we create with our lentil tagliatelle.

Because the best Italian food doesn’t need to be complicated. It starts with amazing ingredients and lets them do the talking. 🇮🇹

Fresh, zesty and ready in just 15 minutes. 🍋

Crispy gnocchi, golden courgettes and creamy lemon ricotta - this is the kind of summer dinner we want on repeat.

Crispy Spinach Gnocchi with Lemony Ricotta & Courgettes 🌿

15 minutes | Serves 2

You’ll need:

🍋 1 pack Sunny & Luna Spinach Gnocchi
🍋 1 courgette, thinly sliced
🍋 2 tbsp ricotta
🍋 Zest and juice of 1 lemon
🍋 Olive oil
🍋 A pinch of salt
🍋 Fresh basil, to serve
🍋 Cracked black pepper, to serve
🍋 Extra virgin olive oil, to finish

Method:

👉 Heat a drizzle of olive oil in a non-stick frying pan. Add the courgette and a pinch of salt, then cook for around 5 minutes until softened and beginning to brown.

👉 Add the juice of half the lemon, toss everything together, then remove the courgette from the pan and set aside.

👉 Add another drizzle of olive oil to the pan, followed by the gnocchi. Cook for around 6 minutes, stirring occasionally, until golden and crispy.

👉 Meanwhile, add the ricotta, lemon zest and the juice of the remaining lemon half to a bowl. Reserve a little zest for serving, if you like, then stir until smooth and creamy.

👉 Spread the lemon ricotta onto a plate and top with the crispy gnocchi and lemony courgettes.

👉 Finish with fresh basil, cracked black pepper, extra lemon zest and a drizzle of good-quality extra virgin olive oil. Enjoy!

We get asked this one a lot - and while there are a few ways to do it, pan-frying is always our favourite.⁣
⁣
All you need is a little olive oil (or more if you want it extra crispy), a non-stick pan and around six minutes. Fry until golden, tossing regularly, and you’ll get gnocchi that’s lovely and crispy on the outside while staying soft and pillowy in the middle. No boiling, no draining and very little washing up. What’s not to love?⁣
⁣
Once it’s golden, pair it with your favourite sauce - or head to the recipes on our page if you need a little dinner inspiration. From quick midweek meals to something a little kore weekend-worthy, there are plenty of delicious ways to serve it.⁣
⁣
Save this for your next gnocchi night 🍝

We asked Giulia, our Italian founder, for her favourite way to eat Sunny & Luna gnocchi…

Her answer shocked us. Peanuts in a pasta sauce?!

But once we tried it, we completely got it. Blended with ricotta, fresh tomatoes and basil, the peanuts give the sauce an extra creaminess and subtle nutty flavour. Perfect for hot summer days when you want something fresh, delicious, but still satisfying.

Let us know when you’ve given it a try!

Creamy Gnocchi with Ricotta & Cherry Tomatoes 🍅
10 minutes | Serves 2

You’ll need:
🍅 1 pack Sunny & Luna Pumpkin Gnocchi
🍅 2 handfuls cherry tomatoes, plus extra to serve
🍅 2 tbsp ricotta
🍅 1 handful fresh basil, plus extra to serve
🍅 2 tbsp peanuts
🍅 A pinch of salt
🍅 Extra virgin olive oil

Method:
👉 Heat a little olive oil in a frying pan and cook the gnocchi for 6-7 minutes, stirring occasionally, until golden and crispy.
👉 Add the cherry tomatoes, ricotta, basil, peanuts and salt to a blender, then blitz until smooth.
👉 Add the gnocchi onto a plate, and pour over the creamy sauce.
👉 Finish with extra tomatoes, fresh basil and a drizzle of extra virgin olive oil.
👉 Enjoy!

What’s wellness without a little balance, am I right?

For National Spritz Day, we kept the drink and recipe classic - an aperol and pasta pomodoro. Made with our higher-protein Lentil Tagliatelle, it’s our kind of modern dolce vita.

Here’s how we made it:

You’ll need:
🍊 1 pack Sunny & Luna Lentil Tagliatelle
🍊 2 garlic cloves, finely chopped
🍊 1 tbsp tomato purée
🍊 1 x 400g can plum tomatoes
🍊 1 x pack cherry tomatoes (~250g), halved
🍊 5 sun-dried tomatoes, finely chopped
🍊 1 handful fresh basil
🍊 Olive oil
🍊 Salt and black pepper
🍊 Parmesan, to finish

Method:
👉 Heat a little olive oil in a pan and gently cook the garlic until fragrant.
👉 Add the tomato purée and cook for one minute.
👉 Add the can of plum tomatoes and break them up in the pan. Stir through most of the basil, then simmer for 10 minutes.
👉 Meanwhile, cook the Lentil Tagliatelle for 3 minutes until al dente.
👉 Add the cherry and sun-dried tomatoes to the sauce for the final minutes, then season with a pinch of salt and pepper.
👉 Transfer the tagliatelle directly into the sauce using tongs, add a splash of pasta water and toss everything together.
👉 Divide between bowls or plates, and finish with fresh basil and plenty of parmesan.

Serve with a spritz, naturally. 🍊🥂

The only acceptable response to another heatwave (volume up for some juicy ASMR) 🍉

Sweet watermelon, salty feta, fresh mint and crispy spinach gnocchi, finished with plenty of lime. Fresh, colourful and made for enjoying in the sun.

Watermelon, Feta & Spinach Gnocchi Salad
Serves 2 | 10 minutes

What you’ll need:
🍉 1 pack Sunny & Luna Spinach Gnocchi
🍉 1/2 watermelon
🍉 1/2 block feta
🍉 1/2 cucumber, sliced
🍉 1 shallot, finely sliced
🍉 1 bunch fresh mint, finely chopped

For the dressing:
🍉 Extra virgin olive oil (we used the basil oil from @citizensofsoil )
🍉 Juice and zest of 1 lime
🍉 Salt and black pepper

Method:
👉 Air-fry the gnocchi at 180°C for 6–8 minutes, until golden (you can also pan fry!)
👉 Chop the watermelon, then break it into irregular chunks with your hands.
👉 Add the cucumber, shallot and mint to a large bowl with the watermelon.
👉 Add the gnocchi and crumble over the feta.
👉 Dress with a generous glug of olive oil, lime juice, salt and black pepper, then toss everything together.
👉 Serve up on your favourite plate, with plenty of grated lime zest.

Serve immediately, preferably somewhere sunny. ☀️

An Italian classic, reimagined with our gnocchi. Stanley Tucci, we hope you approve. ❤️⁣
⁣
Simple ingredients, plenty of comfort and ready in minutes.⁣
⁣
You’ll need:⁣
🫘 1 pack Sunny & Luna Pumpkin Gnocchi⁣
🫘 1 can crushed tomatoes ⁣
🫘 1 jar cannellini beans, including the stock. We used our friends @boldbeanco ⁣
🫘 2 shallots, finely chopped⁣
🫘 2 garlic cloves, chopped in half ⁣
🫘 1 cup chicken stock⁣
🫘 1 tsp tomato purée⁣
🫘 ½ tsp dried oregano⁣
🫘 1 handful kale, stalks removed and roughly chopped⁣
🫘 1 handful fresh parsley, chopped⁣
🫘 Black pepper⁣
🫘 Parmesan, to finish⁣
⁣
Method:⁣
👉 Soften the shallots and garlic in olive oil, then add the tomatoes, cannellini beans and their stock, followed by the chicken stock. Leave on a low heat to simmer.⁣
⁣
👉Cook the gnocchi - you can pan fry for 6 mins, but I decided to steam as I wanted them super soft and chewy. ⁣
⁣
👉Pop the kale onto boil until softened, then add to the pan along with the parsley, oregano, puree, and a pinch of salt. Leave to simmer for a few minutes. ⁣
⁣
👉Divide out half into a blender, blend until smooth and pour back into the pan. Stir through the cooked gnocchi. ⁣
⁣
👉Serve up, finish with black pepper and plenty of Parmesan.⁣
⁣
Enjoy!! ☀️⁣
⁣
Sound credit @desertislanddishes ❤️🙌🏻⁣
⁣

just a little reminder 💭 ⁣
⁣
#italy #positano #eurosummer

Monday dinner just got an upgrade.🥬⁣
⁣
Crispy-skin salmon on a bed of pillowy spinach gnocchi, all coated in a vibrant supergreen sauce. ⁣
⁣
Twenty minutes. Minimal effort. Easy dinner, sorted. ⁣
⁣
Let us know once you’ve tried it! ⁣
⁣
Supergreen Spinach Gnocchi with Salmon⁣
Serves 2 | 20 minutes⁣
⁣
What you’ll need: ⁣
*1 pack of Sunny & Luna spinach gnocchi⁣
*tbsp oil⁣
*2 salmon fillets⁣
*1 lemon⁣, salt and pepper
⁣
For the sauce: ⁣
*100g cavolo nero kale⁣
*150g frozen peas⁣
*100g spinach⁣
*2 cloves garlic⁣
*50ml extra virgin olive oil⁣
*pinch salt⁣
*zest 1 lemon⁣
*juice ½ lemon⁣
*handful of fresh basil⁣
⁣
Method:⁣
👉🏻Season the salmon fillets with salt, pepper, and lemon juice. Air fry for 190 degrees for around 18 minutes until golden. ⁣
👉🏻Rinse the kale, remove the leaves from the stalks. Chop up the stalks, add to a pan of salted, simmering water for 5 minutes. ⁣
👉🏻Add the gnocchi to a non-stick pan with a tbsp oil. Fry for around 6 minutes until golden.⁣
👉🏻Add the kale leaves and peas to the stalks, leave for a further 2-3 minutes. Turn off the heat, and stir through the spinach for a minute or so until wilted. ⁣
👉🏻Add the greens to a food processor or blender, along with the rest of the sauce ingredients. Blitz until smooth and vibrant. ⁣
👉🏻Pour the sauce over the gnocchi, stir on low for a few minutes to heat the sauce through. ⁣
👉🏻Serve on a plate, adding the salmon fillet on top, along with some parmesan, black pepper, and a drizzle of olive oil. ⁣
⁣
Enjoy!⁣
⁣
#gnocchi #pastarecipe #dinnerrecipes #dinnerideasُ #healthyrecipes

When the food on the plate looks just as good as the view… 🌊🍝☀️✨

Kick off calls for carbs. ⚽️🏴󠁧󠁢󠁥󠁮󠁧󠁿⁣
⁣
Whether you’re a big football fan or not, you’re probably heading to the pub tonight. ⁣
⁣
With anxieties already high, the last thing you need is to be stressing over what to eat. We’ve got you covered - crispy, pillowy gnocchi, a gorgeous sundried tomato pesto, and a creamy burrata to top it all off.
⁣
So no matter what happens tonight, at least you’ve eaten well (and consumed no Argentinian ingredients). 👀
⁣
Sundried Tomato Gnocchi with Burrata⁣
Serves 2 | 10 minutes⁣
⁣
What you’ll need:⁣
*1 pack of Sunny and Luna Gnocchi (any flavour would work, we used pumpkin) ⁣
*tbsp olive oil⁣
*1 burrata⁣
*1 vine tomato

For the pesto: ⁣
*80g sundried tomatoes in oil⁣
*30g pine nuts⁣
*40g grated parmesan cheese⁣
*handful fresh basil leaves⁣
*2 cloves garlic⁣
*85g Extra Virgin Olive Oil ⁣
* ¼ tsp salt⁣
*¼ tsp black pepper⁣
*tbsp tomato puree ⁣
⁣
Method: ⁣
👉🏻Add the gnocchi to a non-stick pan with a tbsp oil. Fry for around 6 minutes until golden and crispy. ⁣
👉🏻To a food processor, add the sundried tomatoes, pine nuts, parmesan, basil, garlic, salt, pepper, and tomato puree. While the food processor is running, pour in the olive oil until everything is blended and smooth. ⁣
👉🏻To the gnocchi, add a couple of tablespoons of the pesto along with a splash of water to loosen it all up, and make it into a creamy sauce. ⁣
👉🏻Serve onto a plate, along with some burrata, sliced juicy vine tomatoes, a drizzle of olive oil, a few more pine nuts, and some extra cracked black pepper. ⁣
⁣
All the ingredients can be picked up in @sainsburys 🧡⁣
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#gnocchi #easyrecipes #pastarecipe

Dolce far niente - the art of doing sweetly nothing. ☀️⁣
⁣
In London, rest often comes with a side of guilt. In Italy, it’s simply how the afternoon is spent. No agenda, no urgency, just time allowed to pass on its own terms.⁣
⁣
Send this to a friend who needs to give ‘dolce far niente’ a try. ⁣
⁣
It worked for Julia Roberts 🤷🏼‍♀️

The perfect Wimbledon final picnic — served 🍓🎾

Strawberries and cauliflower gnocchi, in the same salad. We know, we know…

This one’s going to ruffle a few traditionalist feathers. But today, as Sinner defends his title, felt like exactly the day to break a rule on purpose - sweet British strawberries against crisp, savoury cauliflower gnocchi, creamy mozzarella, and a good olive oil doing all the work.

Strawberry Gnocchi Summer Salad
Serves 2 | 15 minutes

What you’ll need:
🍓 Sunny & Luna Cauliflower or Pumpkin Gnocchi
🍓 250g strawberries (@annabelsdeliciouslybritish)
🍓 200g cherry tomatoes
🍓 1 bag wild rocket
🍓 Mozzarella balls (@galbani)
🍓 Pistachios
🍓 Extra virgin olive oil (@citizensofsoil)
🍓 Handful of basil
🍓 Balsamic glaze (@belazu)
🍓 Salt

Method:
👉 Slice strawberries lengthways, halve the tomatoes, roughly chop basil and pistachios, drain the mozzarella.
👉 Fry the gnocchi in olive oil until crisp and golden, about 5 minutes.
👉 Toss strawberries, tomatoes, rocket, basil and mozzarella with a generous glug of olive oil, a drizzle of balsamic, and salt.
👉 Add the warm gnocchi and toss together.
👉 Top with pistachios. Serve immediately, while the gnocchi’s still slightly warm.

#wimbledon #wimbledonfinal #strawberry #strawberrysalad

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