Tomato & Basil Pesto Gnocchi
with Parmesan Cheese & Flaked Almonds
- Gluten
- Wheat
- Milk
- Tree nuts
- Cashew
- Almond
- May contain traces of allergens
- Soy
- Wheat
- Gluten
Ingredients
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)
Nutrition
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 tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.
• Stir baby leaves, 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.
• Divide tomato and basil pesto gnocchi between bowls. • Top with toasted almonds to serve. Enjoy!
