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.
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. Thinly slice the capsicum. Finely chop the garlic. Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, capsicum, garlic, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened and fragrant, 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, cook the gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. 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, for 1 minute. Add the chopped tomatoes, 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 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). In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the cucumber, pear and rocket leaves and toss to coat. Season to taste.
Divide the cheesy veggie-loaded gnocchi with sugo sauce between bowls. Serve with the rocket and pear salad.