HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Bacon & Veggie Grilled Gnocchi
Cheesy Bacon & Veggie Grilled Gnocchi

Cheesy Bacon & Veggie 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.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion



2 clove


1 stalk




1 bunch


1 sachet

dried oregano

1 pinch

chilli flakes

¾ packet



1 sachet

tomato paste

1 tin

diced tomatoes

1 cube

vegetable stock

1 packet

shredded Cheddar cheese




1 bag

rocket leaves

1 packet

diced bacon

(May be present Soy)

Not included in your delivery

olive oil

¼ tsp


30 g



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)3510 kJ
Fat35.3 g
of which saturates17.6 g
Carbohydrate92.5 g
of which sugars28.7 g
Protein31.5 g
Sodium3121 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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 them from burning later!


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 4-5 minutes. 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 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. TIP: Toss the salad just before serving to keep the leaves crisp!


Divide the cheesy bacon and veggie grilled gnocchi between bowls. Serve the rocket salad on the side.