Grilled Veggie & Chorizo-Loaded Gnocchi
with Tomato Sugo & Green Almond Salad
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 reveal this dish of bubbling goodness from underneath the grill.
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
carrot
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 stalk
celery
1 bag
Rocket leaves
1 packet
Mild Chorizo
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
cucumber
1 packet
flaked almonds
(Contains Almond; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
Not included in your delivery
1
olive oil
30 g
brown sugar
1 drizzle
balsamic vinegar
30 g
plant-based butter
¼ cup
water
Nutrition Values
Utensils
Instructions
• Finely chop celery. Grate the carrot. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and a pinch of chilli flakes (if using). Season with pepper and cook until softened, 5-6 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• While the veggies are cooking, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, add gnocchi (see ingredients) in a single layer and cook, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season to taste.
TIP: Allow the undersides to become golden before tossing! TIP: Add extra olive oil if the gnocchi sticks to the pan.
• To the veggies, add tinned cherry tomatoes (including the sauce!), the plant-based butter, brown sugar, vegetable stock powder and the water (1/4 cup for 2 people / 1/2 cup for 4 people), then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.
• Preheat grill to medium-high. Spread gnocchi in a baking dish, top with veggie sugo, then sprinkle with plant-based grated cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, rocket leaves and toasted almonds, then toss to coat. Season to taste.
TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!
• Divide grilled veggie-loaded gnocchi with tomato sugo between bowls. • Serve with green almond salad. Enjoy!