Cheesy Grilled Gnocchi & Veggies
with Pear Salad
Smother gnocchi in a homemade tomato sauce, then grill until the cheese topping is golden and melted, and the result is this addictive dish. Load it up with veggies and serve with a slightly sweet and peppery salad to make it a little more virtuous.
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
soffritto mix
1 sachet
dried oregano
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
tomato paste
2 box
passata
1 sachet
vegetable stock powder
1
pear
1 bag
salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
parsley
Not included in your delivery
olive oil
¼ tsp
salt
30 g
butter
½ tbs
brown sugar
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Cut zucchini into bite-sized chunks. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, soffritto mix, garlic, dried oregano, a pinch of chilli flakes (if using) and the salt, until softened, 5-6 minutes.
• Meanwhile, heat a second large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). • Season, then remove from heat.
TIP: Only start tossing the gnocchi once they're beginning to look golden underneath.
TIP: Add another drizzle of olive oil if the gnocchi is sticking to the pan!
• To the pan with the veggies, add tomato paste. Cook, stirring, until heated through, 1 minute. • Add passata, the butter, the brown sugar and vegetable stock powder. Season with pepper. • Stir to combine, then simmer until fragrant, 5 minutes.
• Preheat grill to medium-high. Transfer cooked gnocchi to a baking dish, spreading it out evenly. • Top gnocchi with the sauce. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add pear and salad leaves. Toss to coat.
TIP: Grills cook fast, so keep an eye on the gnocchi!
• Divide cheesy grilled gnocchi between plates. Tear over parsley. • Serve with pear salad. Enjoy!