Speedy Pan-Fried Gnocchi

Name: Speedy Pan-Fried Gnocchi with Creamy Basil Pesto & Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 unit lemon; 1 block Parmesan cheese; 1 unit zucchini; 2 unit roma tomato; 1 packet pine nuts; 1 bunch basil; 1 tub Greek-style yoghurt; ¾ packet gnocchi; 2 tsp balsamic vinegar; ½ tsp honey; 1 bag mixed salad leaves

with Creamy Basil Pesto & Garden Salad

4.1

(947)

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What could be more comforting than a good bowl of crispy on the outside, and pillowy soft on the inside, potato gnocchi...? Well, only gnocchi that’s lightly fried and topped with creamy basil pesto sauce, obviously. Bon appetit!

Allergens:

Milk

•Pine Nut

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 unit

lemon

1 block

Parmesan cheese

(Contains: Milk;)

1 unit

zucchini

2 unit

roma tomato

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 bunch

basil

1 tub

Greek-style yoghurt

(Contains: Milk;)

¾ packet

gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp

honey

Nutritional Values

per serving

Calories2610 kcal

Fat25.3 g

of which saturates7.9 g

Carbohydrate71.2 g

of which sugars9.6 g

Protein24.2 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Garlic Press

•Grater

•Knife

•Medium Bowl

•Spoon

•Large Non-Stick Pan

Cooking Steps

1

Finely grate the Parmesan cheese. Zest the lemon to get a pinch and slice into wedges. Peel and crush the garlic. Dice the zucchini. Dice the Roma tomato.

2

Finely chop the pine nuts and the basil (reserve a few leaves for garnish!). In a medium bowl, combine the Greek yoghurt, pine nuts, basil, Parmesan and a pinch of lemon zest. Season with black pepper. Stir and set aside. DTIP: Use a blender or mortar and pestle for a smoother pesto if you like.

3

Heat a generous drizzle of olive oil in a large frying pan over high heat. Once hot, add the gnocchi (use suggested amount) in a single layer and fry for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. DTIP: No need to boil the gnocchi first, it can go straight into the frying pan! DTIP: Make sure you don't overcrowd the pan – the gnocchi must be in a single layer to ensure even cooking. DTIP: Add extra oil if required to prevent sticking.

4

Add the garlic and zucchini to the pan and cook for 2-3 minutes, or until softened and fragrant. Add the tomato and cook for 1-2 minutes, or until warmed through. Remove the pan from the heat and add the basil pesto sauce. Toss well to coat the gnocchi.

5

While the gnocchi are cooking, combine the vinegar, honey and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people) in a medium bowl. Add the mixed salad leaves and toss to coat. DTIP: Add the salad leaves just before serving to prevent soggy leaves.