with Pear Salad & Cheddar Cheese
Soft pillowy bundles of potato gnocchi, smothered in cheese and baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven in just 25 minutes.
Allergens
Utensils
Tags
Olive oil
Gnocchi
1 packet
Chopped tomatoes
1 tin
Garlic & Herb Seasoning
1 sachet
Vegetable stock powder
1 sachet
Chili Flakes
pinch
Brown sugar
0.5 tbs
Butter
20 g
Shredded Cheddar Cheese
1 packet
Pear
1
Cucumber
1
Spinach & rocket mix
1 bag
Balsamic glaze
0.5 bottle
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, add gnocchi and olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people). Season, toss to coat and bake until crispy, 10-14 minutes.
• When the gnocchi is cooked, add chopped tomatoes, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and butter to the baking dish. Season and stir to combine. • Sprinkle over shredded Cheddar cheese and bake until golden, 8-10 minutes.
• While the gnocchi is baking, thinly slice pear and cucumber. • In a medium bowl, add spinach & rocket mix, pear, cucumber and balsamic glaze (see ingredients). Season and toss to coat.
• Divide garlic and herb gnocchi traybake between bowls. • Serve with pear salad. Enjoy!
3248
kJ
Energy (kJ)
27.1
g
Fat
14.8
g
of which saturates
106.6
g
Carbohydrate
20.6
g
of which sugars
27.1
g
Protein
2977
mg
Sodium
