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A fun twist on a traditional Tuscan dish. The perfect summertime meal and a great way to use up your ripe tomatoes!

Artichoke Pesto gnocchi

Traditionally, Panzanella is a classic bread salad from Tuscany (it’s actually used as a way for reinvigorating stale bread!) But here at Sunny & Luna, we’re always looking to add a fun twist to traditional Italian dishes, so instead of bread, we’re using our award-winning Cauliflower Gnocchi as the base!

This is the perfect summertime meal, because the toppings make the dish so refreshing and tangy, yet it’s still filling enough to leave you satisfied! Even though we’re not saving any stale bread in this recipe, this is a great opportunity to make a dish with any super-ripe tomatoes you may have in the fridge, before they turn into mold at the back of the salad drawer.

This is the ultimate pasta for enjoying in the summer sun with friends, family, or even solo!

Artichoke Pesto gnocchi


Serves 2

Chopped cherry tomatoes

2 shallots sliced thinly

4 tbsp red wine vinegar

1 tsp sugar


1 handful of basil chopped roughly

1 pack of Sunny & Luna Cauliflower Gnocchi

Olive oil

Salt and pepper to taste


  1. Prepare the pickling liquid by mixing the vinegar, sugar, and a bit of water. Leave the shallots to pickle.

  2. Chop up the cherry tomatoes, basil, and burrata.

  3. Add a tbsp of olive oil to a non-stick frying pan over medium heat.

  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 and crispy all over.

  5. Put the gnocchi on a plate. Add chopped tomatoes and shallots on top. Drizzle with olive oil and top with burrata.

  6. Season with salt and pepper to taste. Finish off with the basil and a few splashes of the pickling liquid.

Artichoke Pesto gnocchi


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