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

3.0(77)

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Calories

:

3020 kcal

Protein

:

39.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Medium

Veggie

Allergens:

Walnut
Milk
Gluten
Wheat
Eggs
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pistachio
Pecan

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!

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

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

1

tomatoes

1

cucumber

Not included in your delivery

100 ml

milk

(Contains: Milk;)

2 tsp

plain flour

(Contains: Gluten, Wheat;)

1

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

Protein39.4 g

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Pan

•Whisk

•Pot

•Baking Dish

•Plate

Cooking Steps

PDF

1

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

2

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

3

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.

4

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!

5

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.

6

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