Cherry Tomato Gnocchi
with Apple Salad & Cheddar
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.
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Ingredients
1 packet
gnocchi
(Contains Gluten; )
1
onion
1
apple
1
carrot
½ sachet
black peppercorns
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 bag
salad leaves
1 bag
parsley
3 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When the oil is hot, pan-fry the gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Cook the gnocchi in batches if your pan is crowded.
While the gnocchi is cooking, finely chop the brown onion and garlic. Thinly slice the apple. Grate the carrot. Lightly crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-5 minutes. Add the garlic, crushed peppercorns and garlic & herb seasoning and cook until fragrant, 1 minute. Add the tinned cherry tomatoes, the water, butter, brown sugar and vegetable stock powder. Stir to combine, then simmer until slightly thickened, 4-5 minutes.
Add the gnocchi to the sauce and stir to combine. Sprinkle with the shredded Cheddar cheese. Reduce the heat to low, cover with a lid (or foil) and cook until the cheese has melted, 5-6 minutes.
In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Add the mixed salad leaves, apple and carrot, then toss to coat.
Divide the cherry tomato gnocchi between bowls. Tear over the parsley. Serve with the apple salad.