Mexican-Spiced Grilled Gnocchi & Capsicum
with Pickled Jalapenos & Coriander
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
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;)
1 packet
pickled jalapeños
1 bag
coriander
Not included in your delivery
olive oil
½ cup
water
½ tbs
brown sugar
30 g
butter
Nutritional Values
Utensils
Instructions
• Grate carrot. • 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, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out
• 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!
• Preheat grill to medium-high. • SPICY! You may find the spice blend 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, salt, 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 pickled jalapenos. • Tear over coriander leaves to serve. Enjoy!
