Double Plant-Based Crispy Bac'n Gnocchi
with Napolitana Sauce & Flaked Almonds
Soft, pillowy pockets of potato and crispy plant-based bacon, team up and take centrestage when swirled into Napolitana sauce. The only thing missing is a bottle of wine.
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
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
2 packet
Plant-Based Bacon Bits
(Contains Gluten, Soy, Wheat;)
1 bag
soffritto mix
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
Not included in your delivery
olive oil
¼ cup
water
10 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. • Transfer to a bowl and set aside.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based bacon bits, tossing, until browned, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add soffritto mix, stirring occasionally, until softened, 4-5 minutes.
• To pan with veggies, add garlic & herb spice blend and cook until fragrant, 1 minute. • Stir in passata, the water, vegetable stock powder, and simmer until slightly reduced, 1-2 minutes. • Return cooked gnocchi, the plant-based butter and baby spinach leaves, stirring to combine, 1 minute.
• Divide plant-based gnocchi between bowls. Sprinkle over plant-based bacon and flaked almonds. • Tear over parsley to serve. Enjoy!