Plant-Based Veggie-Loaded Gnocchi

Name: Plant-Based Veggie-Loaded Gnocchi with Tomato Sugo & Green Almond Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Gnocchi; 1 packet Garlic Paste; 1 packet Roasted almonds; 1 Cucumber; 1 sachet Chilli Flakes; 1 Celery; 1 packet Rocket leaves; 1 Carrot; 1 tin Diced Tomatoes with Garlic & Onion

with Tomato Sugo & Green Almond Salad

Get up to $175 off

Tags:

Plant Based

•Chef's Choice

Allergens:

Gluten

•Wheat

•Almond

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Gnocchi

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

1 packet

Garlic Paste

(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame. )

1 packet

Roasted almonds

(Contains: Almond; )

Cucumber

1 sachet

Chilli Flakes

Celery

1 packet

Rocket leaves

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

Nutrition Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat9.1 g

of which saturates1.3 g

Carbohydrate99.2 g

of which sugars17.4 g

Dietary Fibre9.7 g

Protein18.1 g

Sodium2350 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.

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook gnocchi in boiling water, over high heat, until floating on the surface, 2-3 minutes. • Drain gnocchi, then return to saucepan. Drizzle with olive oil.

• Meanwhile, finely chop celery. Grate carrot.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook celery, carrot and a pinch of chilli flakes (if using). Season with pepper and cook until softened, 5-6 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• To the pan of veggies, add the chopped tomatoes, the plant-based butter, brown sugar, vegetable stock powder and the water, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes. • Remove pan from heat and stir through cooked gnocchi until combined. Season to taste.

• Meanwhile, thinly slice cucumber. Roughly chop roasted almonds. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, rocket leaves and roasted almonds. Season to taste and toss to combine.

• Divide plant-based veggie-loaded gnocchi between bowls. • Serve with green almond salad. Enjoy!