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Cheesy Cherry Tomato & Leek Gnocchi
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Cheesy Cherry Tomato & Leek Gnocchi

Cheesy Cherry Tomato & Leek Gnocchi

with Balsamic Salad & Toasted Almonds

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 celery was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Climate Superstar
Veggie
Allergens:
Gluten
Almond
Milk

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
DifficultyEasy

Ingredients

Serving amount

1 packet

gnocchi

(Contains Gluten; )

1

leek

2 clove

garlic

½ sachet

black peppercorns

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 bag

Mixed Salad Leaves

1

carrot

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

½ cup

water

40 g

butter

(Contains Milk; )

½ tbs

brown sugar

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3231 kJ
Fat28.2 g
of which saturates15.9 g
Carbohydrate101.1 g
of which sugars14.8 g
Protein24.1 g
Sodium3104 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid

Instructions

1
1

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, pan-fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.

TIP: Cook the gnocchi in batches if your pan is crowded.

2
2

• Meanwhile, grate carrot. Thinly slice leek. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Return the frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

3
3

• Return the frying pan to medium-high heat with half the butter and drizzle of olive oil. Cook carrot and leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add garlic, crushed peppercorns and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the water, brown sugar, vegetable stock powder and remaining butter. Stir to combine and simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.

4
4

• Add the gnocchi to the sauce and stir to combine. Sprinkle with shredded Cheddar cheese. • Reduce heat to low, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.

5
5

• In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.

6
6

• Divide cheesy cherry tomato and leek gnocchi between bowls. • Sprinkle over toasted almonds. Serve with balsamic salad. Enjoy!