Mediterranean Sugo Gnocchi
with Basil Pesto & Parmesan
- Almond
- Gluten
- Sulphites
- Milk
- Cashew
- Pine Nut
- Walnut
- Soy
- May contain traces of allergens
Bring the Italian restaurant vibes to your dinner table with some help from our pillowy potato gnocchi. Whip up a rich herbed tomato sugo, top with creamy cheese and dinner is done! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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 packet
flaked almonds
(Contains: Almond)
1 packet
gnocchi
(Contains: Gluten, Sulphites May be present: Soy)
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut)
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
⅓ cup
water
½ tbs
brown sugar
20 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • Place gnocchi in a baking dish. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. Bake until golden, 15-18 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer until thickened slightly, 2-3 minutes.
• Stir baby spinach leaves, basil pesto and the butter through the sauce until spinach has wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add cooked gnocchi and grated Parmesan cheese. Gently toss gnocchi to coat in the sauce. Season to taste with pepper.
• Divide Mediterranean tomato gnocchi between bowls. • Top with toasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tomato sugo sauce is rich and well-seasoned, and the dish is satisfying and filling; some reviewers found the sauce a touch too rich or strong.
- Ease of prep: Quick and simple to make, with the baked gnocchi being a novel technique that divided opinion.
- Suggestions: If you prefer softer gnocchi, try cooking it on the stove top in a frying pan or boiling it instead of baking, as several reviewers found the oven method produced a firmer, drier result. One reviewer suggested placing the Parmesan on top rather than stirring it into the sauce for a better finish.
- Next-day meals: One reviewer's partner enjoyed the leftovers for work the next day, suggesting it keeps well overnight.
