Tomato & Red Pesto Gnocchi
with Semi-Dried Tomatoes, Fetta & Almonds
- Celery
- Almond
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Garlic Paste
1 packet
Passata
1 packet
Soffritto Mix
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1
Kale
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Macadamia, Walnut, Eggs.)
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!
