Cheesy Grilled Gnocchi & Veggies
with Pear Salad
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Soft pillowy bundles of potato gnocchi, smothered in cheese and baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven.
Ingredients
2 clove
garlic
1 sprig
rosemary
1 sachet
dried oregano
1 bag
soffritto mix
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
tomato paste
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1
pear
1 bag
salad leaves
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
¼ tsp
salt
30 g
butter
(Contains: Milk)
½ tbs
brown sugar
¼ cup
water
1 tsp
balsamic vinegar
Utensils
Cooking Steps
• Finely chop garlic. • Pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, dried oregano, soffritto mix, a pinch of chilli flakes (if using) and the salt, stirring, until softened, 6-7 minutes.
• Meanwhile, heat a second large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). • Season, then remove from heat.
TIP: Only start tossing the gnocchi once they're beginning to look golden underneath.
TIP: Add another drizzle of olive oil if the gnocchi is sticking to the pan!
• To the pan with the veggies, add tomato paste. Cook, stirring, until heated through, 1 minute. • Add diced tomatoes with garlic & onion, the butter, the brown sugar, rosemary and vegetable stock powder. Season with pepper. • Stir to combine, then simmer until fragrant, 5 minutes. Stir through baby spinach leaves until wilted, 1 minute.
• Preheat grill to medium-high. • Transfer cooked gnocchi to a baking dish with the sauce and the water. Stir to combine. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and salad leaves. Toss to coat.
TIP: Grills cook fast, so keep an eye on the gnocchi!
• Divide cheesy grilled gnocchi between plates. • Serve with pear salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The rich tomato sauce is a crowd-pleaser, though many found it quite intense and overpowering. Reducing the tomato paste, adding a splash of cream, or a pinch of curry powder can help balance the acidity.
- Ease of prep: Most found this straightforward and quick to pull together, though a few noted the multiple pans added to the washing up.
- Suggestions: Several customers preferred boiling the gnocchi rather than pan-frying for a softer, more even texture. Others found that using only half the tomato paste, going easy on the rosemary and oregano, and resting the gnocchi on paper towels after frying all improved the final dish.
- Leftovers: This dish makes generous portions and reheats well for lunch the next day, though a couple of customers noted the gnocchi can dry out a little on reheating.
- Portions: Servings are very generous — many customers found the recipe easily stretched to three or four serves, making it great for feeding a crowd or saving for later.
- Salad: The pear salad divided opinion; some loved the fresh contrast it brought to the rich gnocchi, while others found it too simple and suggested adding extras like parmesan, nuts, or cucumber for more interest.
