Plant-Based Creamy Tomato & Pesto Gnocchi
with Garlic Pangrattato & Balsamic Salad
- Gluten
- Wheat
- Soy
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
Soft pillowy bundles of potato gnocchi, smothered in a rich and creamy plant-based tomato sauce, then sprinkled with a crispy, savoury pangrattato. Now, if that hasn’t got your mouth watering, wait until you pile this mountain of goodness onto your plate.
Ingredients
3 clove
garlic
1 stalk
celery
1
tomato
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
tomato paste
1 sachet
garlic & herb seasoning
½ packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice celery. Roughly chop tomato. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper.
• 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. Transfer to a bowl.
TIP: Add extra oil if the gnocchi is sticking to the pan.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook celery until softened, 2-3 minutes. Add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add plant-based cooking cream (see ingredients), vegetable stock powder and the water and cook, stirring, until thickened slightly, 1 minute. • Remove from heat. Stir through baby spinach leaves, plant-based basil pesto and cooked gnocchi. Season with pepper.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide plant-based creamy tomato and pesto gnocchi between bowls. Sprinkle with garlic pangrattato. Serve with balsamic salad.
