Plant-Based Creamy Tomato & Pesto Gnocchi
with Garlic Pangrattato & Balsamic Salad
Soft pillowy bundles of potato gnocchi, smothered in a rich and creamy plant-based tomato sauce, then sprinkled with a crispy, savoury pangrattato. Now, if that hasn’t got your mouth watering, wait until you pile this mountain of goodness onto your plate.
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 stalk
celery
1
tomato
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
½ packet
Plant-Based Cooking Cream
(Contains Soy;)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. Thinly slice celery. Roughly chop tomato. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi is sticking to the pan.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook celery until softened, 2-3 minutes. Add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add plant-based cooking cream (see ingredients), vegetable stock powder and the water and cook, stirring, until thickened slightly, 1 minute. • Remove from heat. Stir through baby spinach leaves, plant-based basil pesto and cooked gnocchi. Season with pepper.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide plant-based creamy tomato and pesto gnocchi between bowls. Sprinkle with garlic pangrattato. Serve with balsamic salad.