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.
Unfortunately, this week's courgette was in short supply, so we've replaced it with pear. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
vegetable stock powder
shredded Cheddar cheese(ContainsMilk)
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the celery (or finely chop if you prefer!). Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, garlic, celery, 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 generous drizzle of olive oil in a second large frying pan over a medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper.
TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches for a better result. TIP: Add extra olive oil if the gnocchi sticks to the pan.
Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the chopped tomatoes, butter, brown sugar, vegetable stock and a pinch of pepper. Stir to combine and simmer until fragrant, 5-7 minutes.
Preheat the grill to medium-high. Spread the gnocchi over a medium baking dish and top with the veggie sugo sauce, then sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-10 minutes. While the gnocchi is grilling, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the cucumber, pear and mixed salad leaves and toss to coat. Season to taste with salt and pepper.
Divide the cheesy veggie-loaded grilled gnocchi with sugo sauce between bowls. Serve with the pear salad.