Cheesy Cherry Tomato & Leek Gnocchi
with Balsamic Salad & Toasted Almonds
Soft pillowy bundles of potato gnocchi, smothered in cheese and baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven.
Unfortunately, this week's celery was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1
leek
2 clove
garlic
½ sachet
black peppercorns
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 bag
Mixed Salad Leaves
1
carrot
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains Milk; )
½ tbs
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, pan-fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Cook the gnocchi in batches if your pan is crowded.
• Meanwhile, grate carrot. Thinly slice leek. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Return the frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with half the butter and drizzle of olive oil. Cook carrot and leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add garlic, crushed peppercorns and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the water, brown sugar, vegetable stock powder and remaining butter. Stir to combine and simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.
• Add the gnocchi to the sauce and stir to combine. Sprinkle with shredded Cheddar cheese. • Reduce heat to low, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.
• In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.
• Divide cheesy cherry tomato and leek gnocchi between bowls. • Sprinkle over toasted almonds. Serve with balsamic salad. Enjoy!