Gnocchi Peperonata
with Feta & Wilted Greens
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
The essence of peperonata is, you guessed it, peppers. A colourful base of roasted red pepper paste gets quick support from leafy greens and tangy feta cheese, aboard pan-toasted gnocchi. Best part? So much flavour. Second best part? So few dishes.
We will send you:
- 90g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 30ml Vegetable demi-glace
- 300g Gnocchi
- 30ml Ajvar (roasted red pepper spread)
- 60g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
12 g
Sodium
1450 mg
Total Carb
66 g
Sugars
3 g
Protein
16 g
Fibre
5 g
Preparation
Toast the pasta
- In a large pan, heat a drizzle of oil on medium.
- Add the pasta and sauté, stirring constantly, 4 to 5 min., until beginning to brown.
Make the sauce
- Mince the garlic.
- To the pan, add the garlic, 2 tbsp butter (double for 4 portions) and the spices.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the ajvar, demi-glace and ⅓ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until combined.
Combine the pasta
- To the pan, add the spinach and cook, stirring often, 30 sec. to 1 min., until wilted; season lightly with S&P.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
