with Cherry Tomatoes & Parmesan Cheese
Tonights gnocchi is going to knock your socks off! Pillowy potato pasta, panfried and tangled up in a creamy cherry tomato sauce. This dish is unstoppable, best to get eating before it’s all gone!
Allergens
Utensils
Tags
Olive oil
Gnocchi
1 packet
Silverbeet
1
Leek
1
Cherry tomatoes
1 packet
Garlic paste
1 packet
Nan's Special Seasoning
1 sachet
Cream
0.5 packet
Vegetable stock powder
1 sachet
Butter
20 g
Water
0.25 cup
Grated Parmesan Cheese
1 packet
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, add gnocchi and cook, tossing occasionally, until golden, 6-8 minutes. Season. TIP: Add more olive oil if the gnocchi sticks to the pan. TIP: If your pan is getting crowded, cook in batches for the best results!
• While gnocchi is cooking, roughly chop silverbeet. Thinly slice leek. Halve cherry tomatoes. • Add leek and cherry tomatoes to the pan with gnocchi, and cook, tossing, until tender, 3-4 minutes.
• To the pan, add another drizzle of olive oil, the garlic paste and Nan's special seasoning. Cook, tossing, until fragrant, 1 minute. • Add silverbeet, cream (see ingredients), vegetable stock powder, the butter and water. Cook, stirring, until slightly thickened and silverbeet is wilted, 1-2 minutes.
• Divide one-pan creamy gnocchi with cherry tomatoes between bowls. • Sprinkle over grated Parmesan cheese. Season with pepper. Enjoy!
3089
kJ
Energy (kJ)
40.6
g
Fat
23.6
g
of which saturates
71.3
g
Carbohydrate
7.7
g
of which sugars
6.6
g
Dietary Fibre
17.6
g
Protein
2254
mg
Sodium
