Mediterranean Tomato & Oregano Gnocchi
with Capers & Feta
Bring a taste of the Mediterranean to your table tonight with oregano, sun-dried tomato pesto and feta coming together in a rich sauce that’s a perfect match for the crispy edges and pillowy centres of pan-fried gnocchi.
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 unit
onion
1 stalk
celery
3 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 sachet
dried oregano
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
capers
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk. )
Not included in your delivery
olive oil
⅓ cup
water
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Finely chop the red onion and celery. Finely chop the garlic (or use a garlic press). Drain and rinse the capers.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. Transfer to a plate lined with paper towel.
TIP: If the gnocchi doesn't fit in a single layer, fry in batches.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, celery and capers and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the crushed & sieved tomatoes (see ingredients list), the water, brown sugar and vegetable stock. Simmer until thickened slightly, 2-3 minutes.
TIP: Capers have a strong flavour, feel free to leave them out if you're not a fan!
Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.
Remove the pan from the heat and add the gnocchi. Gently toss to coat the gnocchi in the sauce. Season to taste with pepper.
Divide the Mediterranean tomato and oregano gnocchi between bowls. Crumble over the feta and top with the toasted almonds.