with Basil Pesto & Parmesan
Bring the Italian restaurant vibes to your dinner table with some help from our pillowy potato gnocchi. Whip up a rich herbed tomato sauce, top with sharp Parmesan and bacon and dinner is done! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Garlic
2 clove
Flaked almonds
1 packet
Gnocchi
1 packet
Soffritto Mix
1 bag
Diced bacon
1 packet
Garlic & Herb Seasoning
1 sachet
Tomato sugo
1 packet
Water
0.33 cup
Brown sugar
2 tsp
Carrot
1
Basil pesto
1 packet
Butter
20 g
Grated Parmesan Cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • 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. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix and diced bacon, stirring, breaking up with a spoon, until golden, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer until slightly thickened, 2-3 minutes.
• Stir basil pesto and the butter through the sauce until spinach has wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add baked gnocchi and grated Parmesan cheese. Gently toss gnocchi to coat in the sauce. Season to taste with pepper.
• Divide Mediterranean bacon and tomato sugo gnocchi between bowls. • Top with toasted almonds to serve. Enjoy!
4162
kJ
Energy (kJ)
48.7
g
Fat
15.8
g
of which saturates
103.3
g
Carbohydrate
14.2
g
of which sugars
33.4
g
Protein
2777
mg
Sodium
