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An effortlessly sophisticated twist on everyone's favourite pasta sauce. Paired with crispy, nutty gnocchi? Absolute heaven in a bowl.

Artichoke Pesto gnocchi

If you're planning on hosting a lot of dinner parties this summer, you'll need quick, reliable dishes to impress all your guests with your refined taste and excellent cooking skills. This is where our artichoke pesto comes to the rescue! It's extremely flavourful, yet so simple to prepare (and let's face it, any recipe that uses artichoke sounds a bit fancier than it actually is!)

Pesto is a guaranteed crowd pleaser for any occasion. And it's so easy to make at home if you have a blender. (or you can use a trusty pestle and mortar if you want to get in a quick workout before dinner!)

On top of our light, nutty Cauliflower Gnocchi, this pesto makes the perfect starter or main course for your next gathering of friends or family- whether planned or impromptu!

Artichoke Pesto gnocchi


Serves 2 for dinner or 4 as a starter

1/2 jar artichokes in oil (roughly 80g drained weight)

3 tbsp olive oil

1 tbsp olive brine or 1 tsp white wine vinegar

2 cloves of garlic

30g of basil

1 pack Sunny & Luna Cauliflower Gnocchi

Salt and pepper to taste

Parmesan, to serve

Chopped nuts, to serve

Non è un problema

  • Vegan and nut friendly if you leave off the toppings!


  1. Add the artichokes, 2 tbsp of the oil, olive brine or vinegar, garlic and basil to a blender along with salt and pepper to taste.

  2. Blend for about a minute until the sauce is smooth and silky. Make sure you taste it to check you're happy with the seasoning.

  3. In a frying pan over a medium heat, add the remaining tbsp of oil.

  4. When the oil has warmed, add the gnocchi and toss to lightly coat in the oil, then cook for 3-5 minutes until golden brown all over.

  5. Serve the gnocchi into two bowls and top with the pesto. Sprinkle the parmesan and chopped nuts on top if using. Squisito!

Artichoke Pesto gnocchi


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