One-Pan Gnocchi Peperonata
with Grana Padano
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Presenting the most carefree end to your busy day. It may be pasta night, but there’s no boiling required. Just toast our skillet gnocchi and toss it with roasted red pepper spread and colourful fresh veggies, plumped up in a buttery sauce.
We will send you:
- 1 Sweet pepper
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 30ml Ajvar (roasted red pepper spread)
- 300g Gnocchi
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
11 g
Sodium
920 mg
Total Carb
68 g
Sugars
5 g
Protein
16 g
Fibre
7 g
Preparation
Toast the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and toast, 5 to 6 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the ajvar and ¼ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until slightly thickened.
- Add 2 tbsp butter (double for 4 portions); stir well.
Combine the pasta
- To the pan, add the pasta and cook, stirring often, 1 to 2 min., until combined.
- Add the spinach and sauté, 30 sec. to 1 min., until slightly wilted; season with S&P.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese. Bon appétit!
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