When potato gnocchi is smothered in cheese, then grilled until deliciously golden and oozy, the result is a mouth watering dish that’s totally addictive.
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.
shredded Cheddar cheese(ContainsMilk)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Finely chop the brown onion and zucchini. Finely chop the garlic. Grate the celery. Grate the carrot. Pick the sage leaves and thinly slice. Place the sage leaves on a small plate and drizzle with olive oil. TIP: This will prevent the sage from burning later!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, zucchini, garlic, celery, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened, 6-7 minutes.
While the veggies are cooking, heat enough olive oil to coat the base of a second large frying pan over medium-high heat. When the oil is hot, cook the gnocchi (see ingredients) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Add extra olive oil if the gnocchi sticks to the pan. Season to taste. TIP: Allow the undersides to become golden before tossing!
Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the diced tomatoes, butter, brown sugar, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper. Stir to combine and simmer until fragrant, 5 minutes.
Preheat the grill to medium-high. Transfer the gnocchi to a baking dish and top with the sugo. Sprinkle with the shredded Cheddar cheese and sage leaves. Grill until the cheese is melted and golden, 5-10 minutes. While the gnocchi is grilling, thinly slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the cucumber and rocket leaves and toss to coat.
Divide the cheesy veggie-loaded grilled gnocchi between bowls. Serve the rocket salad on the side.