Gnocchi has to be the cutest pasta around. These little balls sitting in a herby tomato sauce with pops of bacon, celery and carrot are too irresistible to leave alone. We’re gobbling them up this instant!
The quantities provided above are averages only.
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
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1
carrot
1
celery
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
parsley
olive oil
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
• Preheat the oven to 240°C/220°C fan-forced. Place gnocchi in a baking dish. • Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.
• Meanwhile, grate carrot. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, carrot and celery, breaking up bacon with a spoon, until golden, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Meanwhile, grate carrot. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, carrot and celery, breaking up bacon with a spoon, until golden, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Divide bacon and veggie gnocchi bake between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and help tear over the parsley.