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Walnut & Sundried Tomato Gnocchi

Walnut & Sundried Tomato Gnocchi

with Pesto

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Gnocchi is a great base for sopping up all sorts of wonderful flavours, like this dazzling combination of mushrooms, crunchy walnuts and sundried tomatoes. We love using these sundried toms – they add hours of slow marinated flavour to your dish in seconds. Don’t forget to dry your gnocchi for a really crispy finish!

Allergens:GlutenTree NutsMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

¾ packet

gnocchi

(ContainsGluten)

½

brown onion

1 punnet

button mushrooms

1 packet

green beans

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 tub

sundried tomatoes

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

½

lemon

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat34.6 g
of which saturates3.5 g
Carbohydrate78.8 g
of which sugars12.6 g
Dietary Fibre0 g
Protein19.6 g
Cholesterol0 mg
Sodium140 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Tea Towel
Large Pot
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the brown onion, thinly slice the button mushrooms and trim the green bean ends. Roughly chop the walnuts and sundried tomatoes, and slice the lemon into wedges.

2

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish.

3

Heat half of the olive oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside.

4

Add the remaining olive oil to the same pan with the brown onion, button mushrooms and green beans. Cook for 5 minutes, or until the onion, mushroom and green beans are soft. Add the walnuts and cook for a further 2 minutes, or until toasted.

5

Return the gnocchi to the pan with the vegetables and walnuts. Cook, stirring, until heated through. Remove the gnocchi from the heat and stir through the sundried tomatoes and traditional pesto. Season to taste with salt and pepper.

6

To serve, divide the gnocchi between bowls and top with a fresh squeeze of lemon. Enjoy!