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Gluten-free gnocchi with chilli coriander pesto and grilled calamari


For the pesto

  • 4 tbsp extra virgin olive oil (Borges)
  • 1 clove garlic
  • Small bunch coriander and basil leaves
  • 3 tbsp walnuts
  • ½ chilli, chopped

You will also need

  • 1 packet gluten-free gnocchi (Schar)
  • 1 tub mixed bean salad (Camel)
  • 1 tomato, deseeded and diced
  • 1 avocado, diced
  • 1 clove garlic
  • 1 lime
  • Chopped chilli
  • Salt and pepper
  • 2 calamari, cleaned and cut into rings
  • 1 tbsp olive oil (Borges)
  • Extra coriander leaves.


Make the pesto by blitzing all the ingredients together. Boil the gnocchi in boiling water, drain and place into a pan. Add in the pesto, bean salad and heat through before stiring in the tomato and avocado. Meanwhile, marinate the calalmari with garlic, salt, pepper, chilli and lime juice and quickly pan fry for 2 minutes. To serve, spoon the gnocchi into serving plates and arrange the calamari rings on top with extra fresh coriander.

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