Cheesy Veggie-Loaded Grilled Gnocchi

Cheesy Veggie-Loaded Grilled Gnocchi

with Sugo Sauce

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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.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit

brown onion

1 unit


1 stalk


1 unit


1 sachet

dried oregano

¾ packet



1 tin

tomato paste

1 tin

chopped tomatoes

1 sachet

vegetable stock

1 packet

shredded Cheddar cheese


1 pinch

chilli flakes

1 unit


1 bag

rocket leaves

Not included in your delivery

olive oil

¼ tsp


30 g



2 tsp

brown sugar

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3360 kJ
Fat31.8 g
of which saturates19.5 g
Carbohydrate93.7 g
of which sugars26.6 g
Protein29.9 g
Sodium2750 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Finely chop the brown onion and courgette (unpeeled). 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, courgette, 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 until golden, tossing occasionally, 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 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. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the cucumber and rocket leaves and toss to coat. Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves crisp!


Divide the cheesy veggie-loaded grilled gnocchi with sugo sauce between bowls. Serve with the rocket salad.