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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1
red onion
1 punnet
Snacking Tomatoes
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
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: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 bag
spinach & rocket mix
1 packet
Fetta Cubes
(Contains: Milk;)
1 drizzle
balsamic glaze
(Contains: Sulphites;)
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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.
• 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!
• 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.
• Meanwhile, thinly slice pear. Roughly chop walnuts. Set aside. • In a medium bowl, combine pear, spinach & rocket mix and fetta cubes.
• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.
• Divide chorizo and cherry tomato gnocchi bake between bowls. • Drizzle balsamic glaze over rocket-fetta salad to serve. Enjoy!
