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Mediterranean Tomato & Oregano Gnocchi

Mediterranean Tomato & Oregano Gnocchi

with Kalamata Olives & Fetta

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Bring a taste of the Med to your table tonight with kalamata olives, oregano, sun-dried tomato pesto and fetta coming together in a rich sauce that's a perfect match for the crispy edges and pillowy centres of pan-fried gnocchi.

Allergens:Tree NutsGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 stalk

celery

3 clove

garlic

1 packet

flaked almonds

(ContainsTree Nuts)

1 packet

gnocchi

(ContainsGluten)

1 sachet

dried oregano

1 box

passata

1 packet

kalamata olives

1 cube

vegetable stock

1 bag

baby spinach leaves

1 tub

red pesto

(ContainsTree Nuts, Milk)

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

water

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3390 kJ
Fat30.9 g
of which saturates7.7 g
Carbohydrate103 g
of which sugars14.7 g
Protein25 g
Sodium2690 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion and celery. Finely chop the garlic (or use a garlic press).

2

Heat a large frying pan over a medium-high heat. Add the flaked almonds and cook until toasted, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Once the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Transfer to a plate lined with paper towel. TIP: Add more olive oil if the gnocchi sticks to the pan.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and celery and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the passata, water, kalamata olives, brown sugar and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened slightly, 2-3 minutes.

4

Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.

5

Remove the pan from the heat and add the gnocchi. Toss to coat the gnocchi in the sauce, then season to taste with pepper.

6

Divide the Mediterranean gnocchi between bowls. Crumble over the fetta and sprinkle with the flaked almonds.