HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Veggie Loaded Grilled Gnocchi
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Cheesy Veggie-Loaded Grilled Gnocchi

Cheesy Veggie-Loaded Grilled Gnocchi

with Cucumber & Rocket Salad

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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.

Tags:Veggie
Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1

zucchini

2 clove

garlic

1 stalk

celery

1

carrot

1 bunch

sage

1 sachet

dried oregano

1 pinch

chilli flakes

¾ packet

gnocchi

(ContainsGluten)

1 sachet

tomato paste

1 tin

diced tomatoes

1 cube

vegetable stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

cucumber

1 bag

rocket leaves

Not included in your delivery

olive oil

¼ tsp

salt

30 g

butter

(ContainsMilk)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3129 kJ
Fat29 g
of which saturates15.4 g
Carbohydrate92 g
of which sugars28.2 g
Protein23.8 g
Sodium2696 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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!

4

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.

5

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.

6

Divide the cheesy veggie-loaded grilled gnocchi between bowls. Serve the rocket salad on the side.