Easy Tomato & Red Pesto Gnocchi
with Semi-Dried Tomatoes, Fetta & Almonds
- Gluten
- Wheat
- Sulphites
- Milk
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the fusilli, top with creamy fetta and dinner is done!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
semi-dried tomatoes
(Contains: Sulphites)
1 bag
kale
1 bag
soffritto mix
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
vegetable stock powder
1 packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
⅓ cup
water
½ tbs
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place gnocchi in a baking dish. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.
• Roughly chop semi-dried tomatoes. • Roughly tear kale leaves, then discard stems.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes. • Add passata, the water, the brown sugar and vegetable stock powder. Simmer until thickened slightly, 1-2 minutes. Add semi-dried tomatoes, kale and red pesto and cook, stirring, until kale is wilted, 1-2 minutes. Remove from heat. Stir through the butter and gnocchi.
• Season the tomato and red pesto gnocchi to taste, then divide between bowls. Crumble over fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tomato and red pesto sauce is bold and full of flavour, though many found it quite intense, rich, or overly tomatoey. Reducing the semi-dried tomatoes or passata can help balance the dish if you prefer a lighter taste.
- Ease of prep: This is a quick and straightforward midweek meal that comes together with minimal effort and clean-up.
- Suggestions: Several customers preferred boiling the gnocchi rather than baking it, finding it softer and better at absorbing the sauce. Some also recommended reducing the stock powder and seasoning to manage saltiness, skipping or halving the brown sugar to cut sweetness, and toasting the almonds for extra crunch. A splash of cream or a swap to parmesan instead of fetta were popular personal touches, and some suggested adding fresh herbs, chilli, or extra vegetables for brightness.
- Leftovers: Most found the dish enjoyable fresh, though a few noted the gnocchi dried out or became overly tomatoey the next day.
- Portions: Serves are generous and filling, with several customers noting there was plenty to go around.
