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Crispy Prosciutto & Cherry Tomato Gnocchi
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Crispy Prosciutto & Cherry Tomato Gnocchi

Crispy Prosciutto & Cherry Tomato Gnocchi

with Gourmet Garden Basil, Garlic Bread & Rocket Salad

Pillowy pan-fried gnocchi scattered with sweet tomatoes, tossed in a delicately herb sauce and topped with crispy prosciutto makes for a mouth-watering meal packed with flavour and texture. Serve with a rocket salad and golden ciabatta pieces for a trio of dishes that will have you coming back for more!

Allergens:
Milk
Gluten
Wheat
Soja

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

Garlic

1 packet

Thyme

1

Cucumber

1 packet

Snacking Tomatoes

pinch

chilli flakes

1 packet

prosciutto

½ packet

lightly dried basil

1 packet

gnocchi

1

Bake-At-Home Ciabatta

1 packet

spinach & rocket mix

1 packet

marinated goat cheese

Not included in your delivery

olive oil

20 g

butter (for the bread)

20 g

butter (for the sauce)

vinegar

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Nutritional Values

Energy (kJ)4580 kJ
Calories1095 kcal
Fat39.6 g
of which saturates21.2 g
Carbohydrate136 g
of which sugars5.6 g
Dietary Fibre11.4 g
Protein43.5 g
Sodium3141 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, finely chop garlic. • Pick thyme leaves. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. • Place the butter(for the garlic bread), half the garlic and a pinch of chilli flakes (if using) in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with salt and set aside.

2
2

• Place prosciutto on a lined oven tray. • Roast until crispy, 5-7 minutes.

3
3

• In a large frying pan, heat a good drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Reduce heat to medium-low, then stir in the remaining garlic, thyme leaves, Gourmet Garden lightly dried basil (see ingredients)and the butter (for the sauce) and cook until fragrant, 1 minute.

4
4

• Meanwhile, cook gnocchi in the boiling water until floating on the surface, 2-3 minutes. • Using a slotted spoon, add gnocchi to the frying pan with the tomatoes and toss to combine. Season with salt and pepper. TIP: Add an extra splash of pasta water if the gnocchi looks dry!

5
5

• Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on a wire oven rack and bake until heated through, 5 minutes. • Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber, a drizzle of vinegar (white wine or balsamic) and some oil from the marinated goat cheese.

6
6

• Divide cherry tomato gnocchi between bowls. • Crumble over crispy prosciutto and marinated goat cheese. • Serve with garlic bread and rocket salad. Enjoy!

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