Veggie-Loaded Grilled Gnocchi
with Sugo & Rocket-Pear 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 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
1
onion
1
carrot
1 sachet
dried oregano
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 packet
tomato paste
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 stalk
celery
1
cucumber
½
pear
1 bag
salad leaves
2 clove
garlic
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
¼ tsp
salt
30 g
plant-based butter
½ tbs
brown sugar
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion. Finely chop the garlic. Grate the carrot.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, garlic, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened, 5-6 minutes.
While the veggies are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the 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.
TIP: Allow the undersides to become golden before tossing!
TIP: Add extra olive oil if the gnocchi sticks to the pan.
Add the tomato paste to the veggies and cook, stirring, until fragrant 1 minute. Add the chopped tomatoes, plant-based butter, brown sugar and vegetable stock powder, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.
Preheat the grill to medium-high. Spread the gnocchi over a baking dish and top with the sugo, then sprinkle with the plant-based grated cheese. Grill until the cheese is melted and golden, 5-10 minutes. Meanwhile, finely chop the celery. Thinly slice the cucumber and pear (see ingredients). In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the celery, cucumber, pear and rocket leaves and toss to coat. Season to taste.
Divide the veggie-loaded gnocchi with sugo between bowls. Serve with the rocket and pear salad.