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Mediterranean Recipes

Mediterranean Tomato Gnocchi

Mediterranean Tomato Gnocchi

Mediterranean Tomato Gnocchi

with Red Pesto, Green Olives & Fetta

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Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the gnocchi, top with creamy fetta and dinner is done!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

gnocchi

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

3 clove

garlic

1 packet

green olives

1 bag

silverbeet

1 bag

soffritto mix

1 sachet

dried oregano

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: Soy, Cashew, Walnut, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio.)

Not included in your delivery

1

olive oil

⅓ cup

water

2 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3859 kJ

Fat45.2 g

of which saturates12.5 g

Carbohydrate101.5 g

of which sugars15.2 g

Protein23.1 g

Sodium2626 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Place gnocchi in a large 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.

2

• Finely chop garlic. • Roughly chop green olives. • Roughly chop silverbeet.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until softened, 3-4 minutes. Add garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. • Add passata, water, brown sugar and vegetable stock powder. Simmer until thickened slightly, 2-3 minutes. Stir olives, silverbeet and red pesto through sauce until silverbeet is wilted, 1-2 minutes. • Remove from heat. Stir through butter and gnocchi. Season to taste.

4

• Divide Mediterranean tomato and oregano gnocchi between bowls. Crumble fetta cubes on top. • Serve garnished with flaked almonds.

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