Crispy Prosciutto & Cherry Tomato Gnocchi

Name: Crispy Prosciutto & Cherry Tomato Gnocchi with Gourmet Garden Basil, Garlic Bread & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet lightly dried basil; 3 Garlic; 1 Bake-At-Home Ciabatta; 1 packet Snacking Tomatoes; 100 g Prosciutto; 1 sachet Chilli Flakes; 1 packet Gnocchi; 1 packet Marinated Goat Cheese; 1 Cucumber; 1 sachet Thyme; 1 packet Spinach & Rocket Mix

with Gourmet Garden Basil, Garlic Bread & Rocket Salad

Up to 180$ + Free Treats / Extras for Life

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:

Wheat

•Gluten

•Soy

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

lightly dried basil

Garlic

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1 packet

Snacking Tomatoes

100 g

Prosciutto

(Contains: Milk; May be present: Soy.)

1 sachet

Chilli Flakes

1 packet

Gnocchi

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

1 packet

Marinated Goat Cheese

(Contains: Milk;)

Cucumber

1 sachet

Thyme

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories860 kcal

Energy (kJ)3600 kJ

Fat20.8 g

of which saturates9.5 g

Carbohydrate126 g

of which sugars4.8 g

Dietary Fibre11.9 g

Protein36.7 g

Sodium2670 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

• 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.

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

• 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.

• 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!

• 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.

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