Chorizo & Cherry Tomato Gnocchi Bake
with Bocconcini & Rocket-Fetta Salad
Bake doughy gnocchi with a chorizo and cherry-tomato studded red sauce, and it will soak up the subtly smokey, salty and sweet flavours like a treat. Add the finishing touch with a bit of butter in the sauce, which together with the creamy bocconcini topping, is key for mellowing out the acidity.
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
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
red onion
1 punnet
Snacking Tomatoes
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Pearl Bocconcini
(Contains Milk;)
1 box
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 pinch
chilli flakes
1
pear
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 bag
spinach & rocket mix
1 packet
Fetta Cubes
(Contains Milk;)
1 drizzle
balsamic glaze
(Contains Sulphites;)
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mild chorizo. Slice red onion into thin wedges. Halve cherry tomatoes. • Place chorizo, onion and tomatoes in a large baking dish. Drizzle with olive oil, tossing to coat and spread out evenly. • Bake until tender and lightly browned, 10-15 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.
TIP: If needed, add extra oil so the gnocchi doesn't stick to the pan!
• Drain pearl bocconcini. Set aside. • When the chorizo is ready, remove baking dish from oven. Stir in gnocchi, diced tomatoes with garlic & onion, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and the butter. • Top evenly with bocconcini. Return gnocchi to oven and bake until cheese is melted, a further 8-10 minutes.
• Meanwhile, thinly slice pear. Roughly chop walnuts. Set aside. • In a medium bowl, combine pear, spinach & rocket mix and fetta cubes.
• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.
• Divide chorizo and cherry tomato gnocchi bake between bowls. • Drizzle balsamic glaze over rocket-fetta salad to serve. Enjoy!