Saucy Tomato & Spinach Gnocchi
with Garlic Pangrattato & Plant-Based Basil Pesto
Soft pillowy bundles of potato gnocchi, smothered in a rich and creamy plant-based tomato sauce, then baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven.
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
3 clove
garlic
1
leek
1
tomato
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice white and light green parts of leek. Roughly chop tomato. • Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper.
• Return frying pan to a medium-high heat with a generous drizzle of olive oil. When oil is hot, pan-fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if gnocchi sticks to the pan.
• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook leek until softened, 2-3 minutes. • Add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients), vegetable stock powder and the water and cook, stirring, until thickened slightly, 1 minute. • Remove from the heat, then stir through baby spinach leaves, plant-based basil pesto and gnocchi. Season with pepper.
• Meanwhile, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste. • Divide saucy tomato and spinach gnocchi between bowls. • Top with garlic pangrattato. Serve with balsamic salad.