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Italian Recipes
Cheesy Veggie-Loaded Grilled Gnocchi

Cheesy Veggie-Loaded Grilled Gnocchi

with Sugo Sauce & Sage

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Picture soft pillowy bundles of potato gnocchi, smothered in cheese and grilled until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, just wait until you pull the real thing from the oven.

Allergens:GlutenMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

brown onion

1 unit

courgette

1 stalk

celery

1 unit

carrot

1 bunch

sage

1 sachet

dried oregano

¾ packet

gnocchi

(ContainsGluten)

¾ tin

tomato paste

1 tin

chopped tomatoes

1 packet

vegetable stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 pinch

chilli flakes

1 unit

cucumber

1 bag

rocket leaves

Not included in your delivery

olive oil

¼ tsp

salt

30 g

butter

(ContainsMilk)

2 tsp

brown sugar

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3580 kJ
Fat36.1 g
of which saturates20 g
Carbohydrate96.8 g
of which sugars27 g
Protein30.4 g
Sodium2690 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
GET PREPPED
GET PREPPED
1

Finely chop the brown onion and courgette. Finely chop the garlic (or use a garlic press). Grate the celery (or finely chop if you prefer!). Grate the carrot (unpeeled). Pick the sage leaves and thinly slice. Place the sage on a small plate and drizzle with a little olive oil. TIP: This will prevent them from burning later!

COOK THE VEGGIES
COOK THE VEGGIES
2

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.

Gnocchi
Gnocchi
3

While the veggies are cooking, heat a generous drizzle of olive oil in a 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, 6-8 minutes. TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches until golden. Add extra olive oil if the gnocchi sticks to the pan. Season with a pinch of salt and pepper.

MAKE THE SUGO SAUCE
MAKE THE SUGO SAUCE
4

Add the tomato paste (see ingredient list) to the pan with the veggies and cook, stirring, for 1 minute. Add the chopped tomatoes, butter, brown sugar, crumbled vegetable stock and a pinch of pepper. Stir to combine and simmer until slightly thickened and fragrant, 5-7 minutes.

ADD THE SAUCE & CHEESE
ADD THE SAUCE & CHEESE
5

Preheat the grill to medium-high. Spread the gnocchi over a medium baking dish and top with the sugo sauce. Sprinkle with the shredded Cheddar cheese and sage leaves. 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. TIP: Toss the salad just before serving to keep the leaves crisp!

Serve up
Serve up
6

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