Grilled Veggie-Loaded Gnocchi
with Sugo & Green Almond Salad- Almond
- Gluten
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Eggs
- Fish
- Traces of Tree Nuts
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!
Ingredients
1 stalk
celery
1
carrot
1 packet
flaked almonds
(Contains: Almond; )
1 sachet
dried oregano
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains: Gluten, Sulphites, Soy, May contain traces of allergens; )
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock pot
1 packet
Plant-Based Grated Cheese
(Contains: Gluten, May contain traces of allergens, Milk, Peanuts, Sesame, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1
cucumber
1 bag
salad leaves
1 packet
onion & garlic paste
(Contains: Gluten, Eggs, Fish, Milk, Traces of Tree Nuts, Sesame, Soy, May contain traces of allergens; )
Not included in your delivery
1
olive oil
30 g
plant-based butter
½ tbs
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
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.
Divide grilled veggie-loaded gnocchi with sugo between plates. Serve with green almond salad.
