Bake doughy gnocchi with a chorizo 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.
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.
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
brown onion
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 bag
baby spinach leaves
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
salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 drizzle
balsamic glaze
(Contains Sulphites;)
olive oil
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mild chorizo. Slice brown onion into thin wedges. • Place chorizo and onion in a large baking dish. Drizzle with olive oil, toss to coat and spread out evenly. • Bake until tender and lightly browned, 15-20 minutes.
• Meanwhile, heat a large frying pan over mediumhigh 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. • Stir in baby spinach leaves. 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, salad leaves and fetta cubes.
• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.
Little cooks: Take the lead by tossing the salad!
• Divide chorizo gnocchi bake between bowls. • Drizzle balsamic glaze over rocket-fetta salad to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the balsamic glaze! Enjoy!