Veggie-Loaded Grilled Gnocchi
with Pear & Rocket Salad
When potato gnocchi is smothered in cheese, then grilled until deliciously golden and oozy, the result is a mouth watering dish that’s totally addictive.
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.
Ingredients
1
zucchini
2 clove
garlic
1 bag
sage
½ sachet
Italian herbs
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
tomato paste
1 tin
diced tomatoes
1 sachet
vegetable stock powder
1
pear
1 bag
rocket leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
soffritto mix
Not included in your delivery
olive oil
¼ tsp
salt
30 g
butter
2 tsp
brown sugar
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Finely chop the zucchini. Finely chop the garlic. Pick the sage leaves and thinly slice. Place the sage leaves on a small plate and drizzle with a little olive oil.
TIP: Drizzling sage with oil helps prevent it from burning.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, garlic, Italian herbs, soffritto mix, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened, 6-7 minutes.
While the veggies are cooking, heat enough olive oil to coat the base of a separate large frying pan over medium-high heat. When the oil is hot, cook the gnocchi (see ingredients) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Add extra olive oil if the gnocchi sticks to the pan. Season with salt and pepper.
TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches until golden.
Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the diced tomatoes, butter, brown sugar, vegetable stock powder and a pinch of pepper. Stir to combine and simmer until fragrant, 5 minutes.
Preheat the grill to medium-high. Spread the gnocchi in a baking dish and top with the sugo. Sprinkle with the shredded Cheddar cheese and sage leaves. Grill until the cheese is melted and golden, 5-10 minutes. While the gnocchi is grilling, thinly slice the pear. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the rocket leaves and toss to coat.
Divide the veggie-loaded baked gnocchi with sugo between bowls. Serve with the pear and rocket salad.
