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Protein Boost | Gnocchi Peperonata with Bacon

Feta & Wilted Greens

Cooking time

15 minutes

Servings

2/4

Calories

780 /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:

  • 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
  • 2 Garlic cloves
  • 90g Baby greens (baby spinach or kale)
  • 30ml Vegetable demi-glace
  • 30ml Ajvar (roasted red pepper spread)
  • 300g Gnocchi
  • 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
49 g
Saturated Fat
21 g
Sodium
1740 mg
Total Carb
66 g
Sugars
3 g
Protein
20 g
Fibre
5 g
Preparation
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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.


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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.


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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.


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Plate your dish

  • Divide the pasta between your bowls.

  • Garnish with the cheese. Bon appétit!


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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.