Baked Gnocchi with Walnuts

Name: Baked Gnocchi with Walnuts
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 40 g walnuts; 100 g yoghurt; 50 g Parmesan cheese; 100 ml milk; 1 ball Buffalo mozarella; ½ tsp HelloFresh nutmeg; 2 tsp plain flour; 1 tsp Dijon mustard; 500 g gnocchi; 1 eggs; 2 tbs parsley; 20 g breadcrumbs; 70 g baby spinach leaves; 1 tomatoes; 1 cucumber; 1 tbs balsamic vinegar; salt; pepper

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In need of a big warm hug, pair of ugg boots and a nice fluffy blanket? Or simply need some carbs to get through the rest of the week? This gooey yummy gnocchi dish had comfort food written all over it. Put your feet up and enjoy!

Tags:

Veggie

Allergens:

Walnut

•Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

40 g

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

100 g

yoghurt

(Contains: Milk;)

50 g

Parmesan cheese

(Contains: Milk;)

1 ball

Buffalo mozarella

(Contains: Milk;)

½ tsp

HelloFresh nutmeg

1 tsp

Dijon mustard

500 g

gnocchi

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

2 tbs

parsley

20 g

breadcrumbs

(Contains: Gluten;)

70 g

baby spinach leaves

tomatoes

cucumber

Not included in your delivery

100 ml

milk

(Contains: Milk;)

2 tsp

plain flour

(Contains: Gluten, Wheat;)

eggs

(Contains: Eggs;)

1 tbs

balsamic vinegar

salt

pepper

Nutritional Values

per serving

Calories3020 kcal

Fat34.6 g

of which saturates20.5 g

Carbohydrate59.3 g

of which sugars9.5 g

Dietary Fibre0 g

Protein39.4 g

Sodium0 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Pan

•Whisk

•Pot

•Baking Dish

•Plate

Cooking Steps

PDF

Preheat the oven to 200°C/ 180°C fan-forced.

Spread the walnuts on a lined baking tray and bake in the oven to 2-3 minutes or until golden brown, then set aside.

Stir the yoghurt, parmesan, milk, and mozarella in a saucepan

Place the yoghurt, parmesan, milk, and mozarella in a saucepan and stir over a high heat for 3-4 minutes until melted. Whisk in the nutmeg, flour, and mustard Season with salt and pepper, then turn off heat.

Cook gnocchi according to packet instructions. You want to make sure you wait until all of the gnocchi is floating before draining it. Otherwise you run the risk of it being chewy!

Add the beaten egg to the cheese sauce with the walnuts and finely chopped parsley, stirring to combine. Divide the gnocchi evenly between ovenproof dishes or bowls, pour the sauce over the top and sprinkle with the breadcrumbs. Place int the oven for 8-10 minutes or until golden.

Serve the baked gnocchi with a side of baby spinach tossed with the sliced tomato and chopped cucumber, and drizzled with balsamic vinegar.