Quick One-Pan Gnocchi Rosée
with White Balsamic Salad
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
This pasta supper gets you off your feet and at the table, so you can kick back and enjoy the evening. Pan-toasted gnocchi likes the cream and mozzarella you’re throwing its way, while the baby greens and radish salad steps in for tangy contrast.
We will send you:
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Radishes
- 30ml White balsamic vinegar
- 30ml Tomato paste
- 300g Gnocchi
- 60ml Heavy cream
- 30g Grated mozzarella
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
Sodium
1160 mg
Total Carb
72 g
Sugars
7 g
Protein
17 g
Fibre
7 g
Preparation
Toast the pasta
- In a large 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, mince the garlic.
- Thinly slice the radishes.
Make the sauce & combine the pasta
- To the pan, add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and spices. Sauté, 1 to 2 min., until dark red.
- Add the cream, ⅓ cup water (double for 4 portions), the cheese and S&P.
- Cook, stirring often, 2 to 3 min., until thickened and combined.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and radishes; toss well.
Plate your dish
- Divide the pasta between your plates.
- Serve the salad on the side. Bon appétit!
