Mediterranean Tomato Gnocchi

Name: Mediterranean Tomato Gnocchi with Basil Pesto & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Soffritto Mix; 1 packet Gnocchi; 1 packet Basil Pesto; 1 packet Tomato Sugo; 1 packet Baby Spinach Leaves; 1 packet Flaked Almonds; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil; 1 tsp brown sugar; ½ cup water; 20 g butter

with Basil Pesto & Parmesan

4.5(391)

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Calories

591 kcal

Protein

19.2g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Tree nuts
Cashew
Almond
May contain traces of allergens
Soy
Wheat
Gluten

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 sharp Parmesan and dinner is done! *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Soffritto Mix

1 packet

Gnocchi

(Contains: Gluten, Wheat; May be present: Soy)

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

1 packet

Tomato Sugo

(May be present: Wheat, Gluten)

1 packet

Baby Spinach Leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

½ cup

water

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories591 kcal

Energy (kJ)2470 kJ

Fat15 g

of which saturates4 g

Carbohydrate91.2 g

of which sugars12.3 g

Dietary Fibre6.8 g

Protein19.2 g

Sodium2000 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

Cooking Steps

• Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

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

• 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 tinned tomatoes, the water and brown sugar and simmer until slightly thickened, 2-3 minutes.

• Stir salad leaves, plant-based basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the gnocchi and grated Parmesan cheese. Gently toss gnocchi to coat in the sauce.