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Mexican-Spiced Grilled Gnocchi

Mexican-Spiced Grilled Gnocchi

with Cheese, Sour Cream & Coriander

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You've never had gnocchi like this before! Simmer the pillowy potato pasta with subtly sweet veggies and a Mexican-spiced red sauce, before finishing it in the oven with melty Cheddar. Top with a dollop of cooling sour cream, plus a sprinkle of citrusy coriander, and meet your new go-to comfort food.

Tags:VeggieSpicy
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

capsicum

1 tin

sweetcorn

2 clove

garlic

1 packet

gnocchi

(ContainsGluten)

1 box

diced tomatoes with garlic & onion

1 packet

light sour cream

(ContainsMilk)

1 bag

coriander

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

¼ cup

water

¼ tsp

salt

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

30 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4314 kJ
Fat45.8 g
of which saturates25.8 g
Carbohydrate116.6 g
of which sugars26.9 g
Protein34.1 g
Sodium3396 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Grate carrot. Roughly chop capsicum. • Drain sweetcorn. • Finely chop garlic.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

3

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: Add extra oil if the gnocchi is sticking to the pan!

4

• Preheat grill to medium-high. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend to the pan. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies to the pan, then add the water, salt, brown sugar, butter and diced tomatoes with garlic & onion. Stir to combine, then simmer until slightly thickened, 1-2 minutes. • Season to taste.

5

• Transfer gnocchi to a baking dish. • Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted and golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the gnocchi!

6

• Divide Mexican-spiced grilled gnocchi between bowls. • Top with light sour cream. • Tear over coriander leaves to serve. Enjoy!