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Chorizo & Cherry Tomato Gnocchi Bake
Chorizo & Cherry Tomato Gnocchi Bake

Chorizo & Cherry Tomato Gnocchi Bake

with Bocconcini & Rocket-Fetta Salad

Bake doughy gnocchi with a chorizo and cherry-tomato studded red sauce, and it will soak up the subtly smokey, salty and sweet flavours like a treat. Add the finishing touch with a bit of butter in the sauce, which together with the creamy bocconcini topping, is key for mellowing out the acidity.

Allergens:
Gluten
Wheat
Milk
Walnut
Schwefeldioxide und Sulfite

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

1 packet

mild chorizo

(May be present: Soja, Latte, Schwefeldioxide und Sulfite.)

1

red onion

1 punnet

Snacking Tomatoes

1 packet

gnocchi

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

1 packet

Pearl Bocconcini

(Contains: Milk;)

1 box

diced tomatoes with garlic & onion

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 pinch

chilli flakes

1

pear

1 packet

walnuts

(Contains: Walnut; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse.)

1 bag

spinach & rocket mix

1 packet

Fetta Cubes

(Contains: Milk;)

1 drizzle

balsamic glaze

(Contains: Schwefeldioxide und Sulfite;)

Not included in your delivery

olive oil

½ tbs

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4583 kJ
Fat43.9 g
of which saturates18.7 g
Carbohydrate124.9 g
of which sugars33.3 g
Protein43.9 g
Sodium4407 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mild chorizo. Slice red onion into thin wedges. Halve cherry tomatoes. • Place chorizo, onion and tomatoes in a large baking dish. Drizzle with olive oil, tossing to coat and spread out evenly. • Bake until tender and lightly browned, 10-15 minutes.

2
2

• Meanwhile, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: If needed, add extra oil so the gnocchi doesn't stick to the pan!

3
3

• Drain pearl bocconcini. Set aside. • When the chorizo is ready, remove baking dish from oven. Stir in gnocchi, diced tomatoes with garlic & onion, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and the butter. • Top evenly with bocconcini. Return gnocchi to oven and bake until cheese is melted, a further 8-10 minutes.

4
4

• Meanwhile, thinly slice pear. Roughly chop walnuts. Set aside. • In a medium bowl, combine pear, spinach & rocket mix and fetta cubes.

5
5

• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.

6
6

• Divide chorizo and cherry tomato gnocchi bake between bowls. • Drizzle balsamic glaze over rocket-fetta salad to serve. Enjoy!

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