Cheesy Mexican-Spiced Grilled Gnocchi
with Spring Onions
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 sprinkle of citrusy coriander and meet your new go-to comfort food.
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Ingredients
1
carrot
1 bunch
spring onion
1
capsicum
1 tin
sweetcorn
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 box
passata
1 packet
Cheddar cheese
(Contains Milk;)
pinch
chilli flakes
Not included in your delivery
olive oil
½ cup
water
½ tbs
brown sugar
30 g
butter
Nutritional Values
Utensils
Instructions
• Grate carrot. • Thinly slice spring onion. • Roughly chop capsicum. • Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 4-6 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out!
• Wipe out frying pan, return 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!
• Preheat grill to medium-high. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. To the pan with the gnocchi, add Mexican Fiesta spice blend and garlic paste. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies to the pan, then add the water, the brown sugar, the butter and passata. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.
• Transfer the saucy 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!
• Divide cheesy Mexican-spiced grilled gnocchi between bowls. • Top with chilli flakes (if using) and sprinkle over spring onions to serve. Enjoy!