Mediterranean Tomato & Oregano Gnocchi
with Romesco Sauce & Toasted Almonds
- Almond
- Gluten
- Sulphites
- Milk
- Tree Nuts
- 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 sauce, top with creamy cheese and dinner is done! *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
Brown Onion
1 stalk
celery
3 clove
carrot
1 packet
flaked almonds
(Contains: Almond; )
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 bag
salad leaves
1 packet
red pesto
(Contains: Milk, Tree Nuts; )
1 packet
Greek salad cheese/feta cheese
(Contains: Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
3 clove
garlic
Not included in your delivery
1
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Finely chop onion, celery and garlic. Grate the carrot.
Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes. Transfer to a plate. 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 then spread out evenly. Bake until golden, 15-18 minutes.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot, stirring, until softened, 3-4 minutes. Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 2 minutes. Add tomato sugo, the water and the brown sugar, simmer until thickened slightly, 2-3 minutes.
Stir salad leaves, chargrilled capsicum relish, red pesto and the butter through the sauce until the leaves have wilted, 2 minutes. Season to taste with salt and pepper.
Remove the pan from heat and add gnocchi. Gently toss to coat the gnocchi in the sauce.
Divide Mediterranean tomato and oregano gnocchi between bowls. Crumble over cheese and top with toasted almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, flavourful sauce, though some found it overly intense or sweet; the feta and almonds were praised additions.
- Ease of prep: Reviewers appreciated learning to bake gnocchi, finding it easy and quick to prepare.
- Suggestions: Consider boiling the gnocchi first for a softer texture; reduce sauce intensity by using less tomato or pesto.
- Next-day meals: Several customers mentioned the dish tasted even better the next day, with flavours melding nicely.
- Texture: Baking gave the gnocchi a crispy exterior, which some loved; others found it too firm or chewy.
