Easy Chorizo & Veggie Gnocchi Bake
with Cheddar Cheese & Parsley
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Gnocchi has to be the cutest pasta around. These little balls sitting in a herby tomato sauce with pops of chorizo, celery and carrot are too irresistible to leave alone. We’re gobbling them up this instant!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
200 g
Mild Chorizo
1
Celery
1 packet
Parsley
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
20 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place gnocchi in a large baking dish.
• Drizzle with olive oil (1 tbsp per person). Season with salt and pepper, toss to coat and spread out evenly.
• Bake until golden, 15-18 minutes.
• Meanwhile, grate carrot. Finely chop celery.
• Cut mild chorizo into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chorizo, carrot and celery, stirring, until browned, 4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1 minute.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Reduce pan to medium heat, then stir in diced tomatoes with garlic & onion, vegetable stock powder, the brown sugar and a splash of water. Simmer until slightly thickened, 1-2 minutes.
• Remove pan from heat and stir through baked gnocchi until combined. Season to taste.
• Transfer chorizo gnocchi to a large baking dish and sprinkle over shredded Cheddar cheese.
• Bake until cheese is melted and golden, 8-10 minutes.
• Divide chorizo and veggie gnocchi bake between bowls.
• Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and help tear over the parsley.
