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 in just 25 minutes.
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
vegetable stock powder
shredded Cheddar cheese(ContainsMilk)
spinach & rocket mix
balsamic & olive oil dressing
Preheat the oven to 240°C/220°C fan-forced. In a large baking dish, add the gnocchi and enough olive oil to coat the gnocchi. Season and bake until slightly crispy, 10-14 minutes.
When the gnocchi is cooked, add the chopped tomatoes, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and butter to the baking dish. Season and stir to combine. Sprinkle with the shredded Cheddar cheese and bake until golden, 8-10 minutes.
While the gnocchi is baking, thinly slice the pear and cucumber. In a medium bowl, add the cucumber, pear, spinach & rocket mix and balsamic & olive oil dressing (see ingredients). Season and toss to coat.
Divide the garlic and herb gnocchi tray bake between bowls. Serve with the pear salad.