Cheesy Grilled Gnocchi & Veggies
with Pear Salad
Soft pillowy bundles of potato gnocchi, smothered in cheese and baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven.
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.
Ingredients
2 clove
garlic
1 sprig
rosemary
1 sachet
dried oregano
1 bag
soffritto mix
1 pinch
chilli flakes
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
tomato paste
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1
pear
1 bag
salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
30 g
butter
(Contains Milk;)
½ tbs
brown sugar
¼ cup
water
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • Pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, dried oregano, soffritto mix, a pinch of chilli flakes (if using) and the salt, stirring, until softened, 6-7 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 diced tomatoes with garlic & onion, the butter, the brown sugar, rosemary and vegetable stock powder. Season with pepper. • Stir to combine, then simmer until fragrant, 5 minutes. Stir through baby spinach leaves until wilted, 1 minute.
• Preheat grill to medium-high. • Transfer cooked gnocchi to a baking dish with the sauce and the water. Stir to combine. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and 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. • Serve with pear salad. Enjoy!