Mushroom, Bacon & Veggie Gnocchi Bake
with Cheddar Cheese & Parsley
Gnocchi has to be the cutest pasta around. These little balls sitting in a herby tomato sauce with pops of bacon, veggies and mushrooms are too irresistible to leave alone. We’re gobbling them up this instant!
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
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1
carrot
1 stalk
celery
1 packet
button mushrooms
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
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat 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. Thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, carrot, celery and mushrooms, breaking up bacon with a spoon, until golden, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• To the pan with bacon and veggies, stir in chopped tomatoes, vegetable stock powder, the brown sugar, butter and a splash of water. • Transfer sauce mixture to the baking dish of gnocchi and stir to combine. • Sprinkle over shredded Cheddar cheese and bake until golden, 8-10 minutes.
Little cooks: Kids can help sprinkle the cheese on top. Careful the gnocchi is hot!
• Divide mushroom, bacon and veggie gnocchi traybake between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and help tear over the herbs.