Plant-Based Veggie-Loaded Gnocchi
with Tomato Sugo & Green Hazelnut 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.
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
Ingredients
1 stalk
celery
1
carrot
1 pinch
chilli flakes
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
¾ packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1
cucumber
1 bag
Rocket leaves
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
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. )
Not included in your delivery
1
olive oil
30 g
plant-based butter
½ tbs
brown sugar
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop celery. Grate the carrot.
• Heat a large frying pan over 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 pan of veggies, add tinned cherry tomatoes (including the sauce!), the plant-based butter, brown sugar, vegetable stock powder and the water, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, rocket leaves and roasted hazelnuts, then toss to coat. Season to taste.
• Divide plant-based veggie-loaded gnocchi between plates. Top with tomato sugo and sprinkle with plant-based grated cheese. • Serve with green hazelnut salad. Enjoy!
TIP: The plant-based cheese has a unique texture. Use less or leave it out if you're not a fan!