Mediterranean Sugo Gnocchi
with Basil Pesto & Parmesan
Bring the Italian restaurant vibes to your dinner table with some help from our pillowy potato gnocchi. Whip up a rich herbed tomato sugo, top with creamy cheese and dinner is done!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
flaked almonds
(Contains Almond; )
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
⅓ cup
water
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • 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, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer until thickened slightly, 2-3 minutes.
• Stir baby spinach leaves, basil pesto and the butter through the sauce until spinach has wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add cooked gnocchi and grated Parmesan cheese. Gently toss gnocchi to coat in the sauce. Season to taste with pepper.
• Divide Mediterranean tomato gnocchi between bowls. • Top with toasted almonds to serve. Enjoy!