Gnocchi Alla Sorrentina
with Balsamic-Dressed 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)
- 15ml Minced garlic
- 30ml Sun-dried tomato pesto
- 1 Celery stalk
- 100ml Tomato sauce
- 30ml White balsamic vinegar
- 300g Gnocchi
- 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, thinly 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!
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