Gnocchi Alla Sorrentina
with Balsamic Baby Greens
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
From Sorrento, Italy, comes a cheerful concoction of fluffy gnocchi in a vibrant red sauce pumped with sun-dried tomato pesto. The capper of grated mozzarella is irresistibly oven-bubbled. Between negotiating strands of melted cheese, pause for sharp and crunchy celery salad.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Celery stalk
- 30ml Sun-dried tomato pesto
- 15ml Minced garlic
- 300g Gnocchi
- 30ml White balsamic vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
7 g
Sodium
1070 mg
Total Carb
71 g
Sugars
7 g
Protein
22 g
Fibre
6 g
Preparation
Start the pasta
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 5 to 7 min., until beginning to brown.
Mise en place
- Meanwhile, slice the celery crosswise on an angle.
- In a large bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Preheat the oven to broil.
Continue the pasta & make the sauce
- To the pan, add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the pesto, tomato sauce, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until thickened.
Make the salad
- Meanwhile, to the bowl of vinaigrette, add the celery and baby greens; toss well.
Finish the pasta & serve
- Top the pasta with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until beginning to brown.
- Divide the pasta and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
