Gnocchi Alla Sorrentina
with Baby Greens Salad & Pesto Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
This unfussy dish from the Neapolitan Riviera is a timeless (and time-saving) combo of simple tomato sauce and pillowy gnocchi—made irresistible with cheese bubbling over top. A smart blend of basil pesto and white balsamic is the right choice for the salad.
We will send you:
- 30ml Basil pesto
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 300g Gnocchi
- 30ml White balsamic vinegar
- 100ml Tomato sauce
- 30g Grated mozzarella
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
4 g
Sodium
940 mg
Total Carb
68 g
Sugars
6 g
Protein
16 g
Fibre
6 g
Preparation
Toast the pasta
- Preheat the oven to broil.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 4 to 5 min., until beginning to brown.
Make the sauce & combine the pasta
- Meanwhile, mince the garlic.
- To the pan, add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 1 to 2 min., until beginning to thicken.
- Top with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
- Meanwhile, in a medium bowl, combine the pesto, vinegar (start with ½) and S&P.
- Add the baby greens; toss well.
- Divide the pasta and salad between your plates. Bon appétit!
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