Baked Cherry Tomato Gnocchi Puttanesca
with Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Quite simply, it doesn’t get simpler. All the goods go into one baking dish, including the gnocchi, whole cherry tomatoes, olives and capers. With a splash of balsamic and grated cheese, you’re in pasta heaven—where doing dishes is obviously not a thing!
We will send you:
- 140g Cherry tomatoes
- 15g Minced roasted garlic
- 40g Olives
- 300g Gnocchi
- 30ml Balsamic vinegar
- 30ml Vegetable demi-glace
- 10g Capers
- 25g Grana Padano (contains rennet)
- 90g Baby greens (baby spinach or kale)
- 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: Eggs • Milk • Sulphites • Wheat
You will need:
Medium baking dish
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
11 g
Sodium
1640 mg
Total Carb
69 g
Sugars
6 g
Protein
16 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Pit and chop the olives.
Prepare the pasta
- In a medium bowl, combine the pasta, olives, capers, garlic, tomatoes, vinegar (start with ½ for a milder flavour), demi-glace, spices, a generous drizzle of oil and S&P.
- Arrange in a medium baking dish.
Bake the pasta
- Bake the pasta, stirring and crushing the tomatoes halfway, 12 to 14 min., until tender.
- In the last 2 min., add the spinach and 2 tbsp butter (double for 4 portions).
- Top with the cheese.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
Camp Goodfood is back!
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.
