Pistou Gnocchi Set Menu

This box contains:

Baked Beetroot with Romesco & Goat’s Cheese, Sourdough Baguette
Pistou Gnocchi (with the option to add chicken)
Chocolate Mousse

This creamy, nutty Pistou sauce is crying out for an unoaked Chardonnay. Our Macon-Villages brings refreshing citrus notes to balance the creaminess, while the subtle hints of hazelnut on the finish highlight the pine nut flavours.

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Baked Beetroot with Romesco 372kcal per 176g serving
Chèvre cheese- 103kcal per quarter of pack
Sourdough Baguette- 171kcal per 70g serving
Creamy Pistou Sauce- 448kcal per 175g serving
Gnocchi 413kcal per 250g serving (option to add chicken)- 235kcal 115g serving
Chocolate Mousse- 514kcal per portion

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Total cooking time: 25 minutes – For best results oven cook.

Starter

Baked Beetroot
With beetroot romesco, almonds, Chèvre cheese and sourdough baguette

Total cooking time: 10 minutes – For best results oven cook.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the sleeve and film from the beetroot. Keep the romesco sauce and toasted almonds to one side.
3. Lightly sprinkle the baguette with water and add to the oven alongside the beetroot. Set the timer for 10 minutes.
4. While they’re cooking, divide the beetroot romesco between two plates and using a spoon evenly spread around the plate.
5. When everything’s cooked, remove from the oven. Arrange the beetroots on the plate on top of the romesco sauce. Crumble the chèvre buchette cheese on top and garnish with toasted almonds.
6. Serve with the warm sourdough baguette.

Main

Pistou Gnocchi
With basil pistou and pine nuts​

Total cooking time: 5 minutes.

1. Bring a pot of water to boil. Season with pinch of salt then add the gnocchi and cook for 3 minutes.
2. In the meantime remove sleeve and film from the basil sauce and set the pine nuts aside.
3. Decant the sauce into a large saucepan and simmer on a low heat.
4. Drain the gnocchi and add it into sauce and mix well. Continue to cook for 1-2 minutes.
5. Once cooked, divide between two plates, top with the pine nuts and serve.

Chicken Pistou Gnocchi
With basil pistou and pine nuts​

Total cooking time: 10 minutes – For best results oven cook.

1. Pre-heat your oven to fan 160°C / electric 180°C / gas mark 5.
2. Remove sleeve and film then decant chicken from the bag onto a baking tray. Place in the centre of the oven for 5 minutes to heat up, ensuring the chicken is fully cooked before serving.
3. Bring a pot of water to boil. Season with pinch of salt then add the gnocchi and cook for 3 minutes.
4. In the meantime remove sleeve and film from the basil sauce and set pine nuts aside.
5. Decant sauce into a saucepan and simmer on a low heat.
6. Drain gnocchi and add into sauce and mix well. Continue to cook for 1-2 minutes.
7. Once cooked, remove the chicken from the oven and slice into strips (or leave whole). Divide the gnocchi between two plates, top with the chicken and pine nuts and serve.

Dessert

Chocolate Mousse
Indulgent, dark chocolate mousse​

Ready to eat