Crispy Prosciutto & Cherry Tomato Gnocchi
with Gourmet Garden Basil, Garlic Bread & Rocket Salad
Pillowy pan-fried gnocchi scattered with sweet tomatoes, tossed in a delicately herb sauce and topped with crispy prosciutto makes for a mouth-watering meal packed with flavour and texture. Serve with a rocket salad and golden ciabatta pieces for a trio of dishes that will have you coming back for more!
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
3 clove
Garlic
1 packet
Thyme
1
Cucumber
1 packet
Snacking Tomatoes
pinch
chilli flakes
1 packet
prosciutto
½ packet
lightly dried basil
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
spinach & rocket mix
1 packet
marinated goat cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter (for the bread)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, finely chop garlic. • Pick thyme leaves. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. • Place the butter(for the garlic bread), half the garlic and a pinch of chilli flakes (if using) in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with salt and set aside.
• Place prosciutto on a lined oven tray. • Roast until crispy, 5-7 minutes.
• In a large frying pan, heat a good drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Reduce heat to medium-low, then stir in the remaining garlic, thyme leaves, Gourmet Garden lightly dried basil (see ingredients)and the butter (for the sauce) and cook until fragrant, 1 minute.
• Meanwhile, cook gnocchi in the boiling water until floating on the surface, 2-3 minutes. • Using a slotted spoon, add gnocchi to the frying pan with the tomatoes and toss to combine. Season with salt and pepper. TIP: Add an extra splash of pasta water if the gnocchi looks dry!
• Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on a wire oven rack and bake until heated through, 5 minutes. • Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber, a drizzle of vinegar (white wine or balsamic) and some oil from the marinated goat cheese.
• Divide cherry tomato gnocchi between bowls. • Crumble over crispy prosciutto and marinated goat cheese. • Serve with garlic bread and rocket salad. Enjoy!