Cheesy Veggie-Loaded Grilled Gnocchi

Name: Cheesy Veggie-Loaded Grilled Gnocchi with Sugo Sauce & Sage
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 unit brown onion; 1 unit zucchini; 1 stalk celery; 1 unit carrot; 1 bunch sage; 1 sachet dried oregano; ¾ packet gnocchi; 1 sachet tomato paste; 1 tin diced tomatoes; 1 cube vegetable stock; ¼ tsp salt; 1 packet Cheddar cheese; 1 pinch chilli flakes; 30 g butter; 2 tsp brown sugar; 1 unit cucumber; 1 tsp balsamic vinegar; 1 bag rocket leaves

with Sugo Sauce & Sage

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Picture soft pillowy bundles of potato gnocchi, smothered in cheese and grilled until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, just wait until you pull the real thing from the oven.

Allergens:

Gluten

•Wheat

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 unit

brown onion

1 unit

zucchini

1 stalk

celery

1 unit

carrot

1 bunch

sage

1 sachet

dried oregano

¾ packet

gnocchi

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

1 sachet

tomato paste

1 tin

diced tomatoes

1 cube

vegetable stock

1 packet

Cheddar cheese

(Contains: Milk;)

1 pinch

chilli flakes

1 unit

cucumber

1 bag

rocket leaves

Not included in your delivery

olive oil

¼ tsp

salt

30 g

butter

(Contains: Milk;)

2 tsp

brown sugar

1 tsp

balsamic vinegar

Nutritional Values

per serving

Calories3430 kcal

Fat32.2 g

of which saturates19.9 g

Carbohydrate96.6 g

of which sugars27.7 g

Protein30.6 g

Sodium2330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

Finely chop the brown onion and zucchini. Finely chop the garlic (or use a garlic press). Grate the celery (or finely chop if you prefer!). Grate the carrot (unpeeled). Pick the sage leaves and thinly slice. Place the sage leaves on a small plate and drizzle with a little olive oil. TIP: This will prevent them 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, 5-6 minutes.

While the veggies are cooking, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry until golden, 6-8 minutes.TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches until golden. Add extra olive oil if the gnocchi sticks to the pan. Season with a pinch of salt and pepper.

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, 5-7 minutes.

Preheat the grill to medium-high. Spread the gnocchi over a medium baking dish and top with the sugo sauce. 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. TIP: Toss the salad just before serving to keep the leaves crisp!