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Cheesy Veggie-Loaded Grilled Gnocchi

Cheesy Veggie-Loaded Grilled Gnocchi

with Sugo Sauce & Rocket-Pear Salad

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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.

"Keep an eye out...Due to recent sourcing challenges, we’ve replaced radish with tomato, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!"

Tags:Veggie
Allergens:GlutenMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1

carrot

1 sachet

dried oregano

1 pinch

chilli flakes

¾ packet

gnocchi

(ContainsGluten)

1 packet

tomato paste

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 stalk

celery

1

tomato

½

pear

1 bag

rocket leaves

2 clove

garlic

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

¼ tsp

salt

30 g

butter

(ContainsMilk)

½ tbs

brown sugar

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4177 kJ
Fat50.4 g
of which saturates24.9 g
Carbohydrate99.2 g
of which sugars25.3 g
Protein35.3 g
Sodium3433 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic. Grate the carrot.

2

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.

3

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! Add extra olive oil if the gnocchi sticks to the pan.

4

Add the tomato paste to the pan with 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.

5

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. Meanwhile, finely chop the celery. Roughly chop the tomato and the pear (see ingredients). In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the celery, tomato, pear and rocket leaves and toss to coat. Season to taste.

6

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