Grilled Veggie-Loaded Gnocchi

Name: Grilled Veggie-Loaded Gnocchi with Sugo & Green Almond Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 stalk celery; 1 carrot; 1 packet flaked almonds; 1 sachet dried oregano; 1 pinch chilli flakes; ¾ packet gnocchi; 1 tin tinned cherry tomatoes; 30 g plant-based butter; ½ tbs brown sugar; 1 sachet vegetable stock pot; 1 packet Plant-Based Grated Cheese; 1 cucumber; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 packet onion & garlic paste

with Sugo & Green Almond 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 reveal this dish of bubbling goodness from underneath the grill.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Almond

•Gluten

•Sulphites

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

carrot

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

dried oregano

1 pinch

chilli flakes

¾ packet

gnocchi

(Contains: Gluten, Sulphites; May be present: Soy. )

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock pot

1 packet

Plant-Based Grated Cheese

(May be present: Soy, Gluten, Milk, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

cucumber

1 bag

salad leaves

1 packet

onion & garlic paste

(May be present: Soy, Gluten, Milk, Sesame, Eggs, Fish, Tree Nuts. )

Not included in your delivery

olive oil

30 g

plant-based butter

½ tbs

brown sugar

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3064 kJ

Fat30.2 g

of which saturates14.5 g

Carbohydrate94.6 g

of which sugars18.2 g

Protein16 g

Sodium2293 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

•Baking Dish

Cooking Steps

Thinly slice celery. Grate the carrot. Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot, dried oregano and a pinch of chilli flakes (if using). Season with pepper and cook until softened, 5-6 minutes. Add onion & garlic paste and cook until fragrant, 1-2 minutes.

While the veggies are cooking, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi (see ingredients) in a single layer, 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!

TIP: Add extra olive oil if the gnocchi sticks to the pan.

To the veggies, add tinned cherry tomatoes (including the sauce!), the plant-based butter, the brown sugar and vegetable stock pot, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.

Preheat grill to medium-high. Spread gnocchi over a baking dish, top with the sugo, then sprinkle with plant-based grated cheese. Grill until cheese is melted and golden, 5-10 minutes. Meanwhile, thinly slice cucumber. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, salad leaves and toasted almonds, then toss to coat. Season to taste.