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Mediterranean Tomato & Oregano Gnocchi

Mediterranean Tomato & Oregano Gnocchi

with Capers & Feta

Vegetarian
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Bring a taste of the Mediterranean to your table tonight with oregano, sun-dried tomato pesto and feta coming together in a rich sauce that’s a perfect match for the crispy edges and pillowy centres of pan-fried gnocchi.

Tags:Veggie
Allergens:Tree NutsGlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 stalk

celery

3 clove

garlic

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

gnocchi

(ContainsGluten)

1 sachet

dried oregano

½ tin

crushed & sieved tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

red pesto

(ContainsTree Nuts, Milk)

1 block

feta cheese

(ContainsMilk)

1 packet

capers

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)

Not included in your delivery

olive oil

⅓ cup

water

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat24.2 g
of which saturates6 g
Carbohydrate97.8 g
of which sugars11.3 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium2500 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the red onion and celery. Finely chop the garlic (or use a garlic press). Drain and rinse the capers.

2

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. Transfer to a plate lined with paper towel.

TIP: If the gnocchi doesn't fit in a single layer, fry in batches.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, celery and capers and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the crushed & sieved tomatoes (see ingredients list), the water, brown sugar and vegetable stock. Simmer until thickened slightly, 2-3 minutes.

TIP: Capers have a strong flavour, feel free to leave them out if you're not a fan!

4

Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.

5

Remove the pan from the heat and add the gnocchi. Gently toss to coat the gnocchi in the sauce. Season to taste with pepper.

6

Divide the Mediterranean tomato and oregano gnocchi between bowls. Crumble over the feta and top with the toasted almonds.