Easy Tomato & Red Pesto Gnocchi
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Easy Tomato & Red Pesto Gnocchi

Easy Tomato & Red Pesto Gnocchi

with Semi-Dried Tomatoes, Fetta & Almonds

Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the fusilli, top with creamy fetta and dinner is done!

Tags:
Easy Prep
Climate Superstar
Veggie
Allergens:
Gluten
Wheat
Sulphites
Milk
Almond

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

gnocchi

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

semi-dried tomatoes

(Contains Sulphites;)

1 bag

kale

1 bag

soffritto mix

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

vegetable stock powder

1 packet

red pesto

(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

⅓ cup

water

½ tbs

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3848 kJ
Fat43.5 g
of which saturates10.7 g
Carbohydrate106.9 g
of which sugars15.9 g
Protein21.8 g
Sodium2802 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place gnocchi in a baking dish. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.

2
2

• Roughly chop semi-dried tomatoes. • Roughly tear kale leaves, then discard stems.

3
3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes. • Add passata, the water, the brown sugar and vegetable stock powder. Simmer until thickened slightly, 1-2 minutes. Add semi-dried tomatoes, kale and red pesto and cook, stirring, until kale is wilted, 1-2 minutes. Remove from heat. Stir through the butter and gnocchi.

4
4

• Season the tomato and red pesto gnocchi to taste, then divide between bowls. Crumble over fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!