Plant-Based Veggie-Loaded Gnocchi
with Tomato Sugo & Green Almond Salad
Soft pillowy bundles of potato gnocchi, smothered in fragrant sauce and baked until deliciously golden and warm. Now, if that hasn’t got your mouth watering, wait until you reveal the nutty fresh salad.
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 stalk
celery
1
carrot
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
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1
cucumber
1 packet
Mixed Salad Leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
30 g
plant-based butter
2 tsp
brown sugar
¼ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook gnocchi in boiling water, over high heat, until floating on the surface, 2-3 minutes. • Drain gnocchi, then return to saucepan. Drizzle with olive oil.
• Meanwhile, finely chop celery. Grate 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.
• To the pan of veggies, add the crushed & sieved tomatoes, 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. • Remove pan from heat and stir through cooked gnocchi until combined. Season to taste.
• Meanwhile, thinly slice cucumber. Roughly chop roasted almonds. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, mixed salad leaves and roasted almonds. Season to taste and toss to combine.
• Divide plant-based veggie-loaded gnocchi between bowls. • Serve with green almond salad. Enjoy!