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!
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. )
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;)
Nutritional Values
Utensils
Instructions
• 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.
• Roughly chop semi-dried tomatoes. • Roughly tear kale leaves, then discard stems.
• 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.
• Season the tomato and red pesto gnocchi to taste, then divide between bowls. Crumble over fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!