Quick Tuscan Gnocchi al Forno
with Sun-Dried Tomatoes & Greens
Cooking time
10 minutes
Servings
2/4
Calories
710 /serving
Al forno is the right idea for warming up and winding down during the busy festive season. Supper happens in a single skillet, from toasting the gnocchi to simmering the sun-dried tomatoes, cream and roasted garlic, to broiling the melted mozzarella over top.
We will send you:
- 30ml Sun-dried tomato pesto
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15g Sliced sun-dried tomatoes
- 15g Minced roasted garlic
- 300g Gnocchi
- 60ml Heavy cream
- 30g Grated mozzarella
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Olive oil
Total Fat
43 g
Saturated Fat
18 g
Sodium
1080 mg
Total Carb
69 g
Sugars
5 g
Protein
17 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 toast, 4 to 5 min., until beginning to brown.
Make the sauce & broil the skillet
- To the pan, add 2 tbsp butter, 2 tbsp water (double both for 4 portions), the tomatoes, pesto, cream, garlic and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 30 sec. to 1 min., until combined.
- Add the spinach and cook, stirring often, 30 sec. to 1 min., until slightly wilted.
- Top the pasta with the cheese and a drizzle of olive oil.
- Transfer to the oven and broil, 3 to 5 min., until the cheese is melted and beginning to brown.
- Let rest for 5 min. before serving.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
Skip wrapping. Gift Goodfood.
Give more than a gift, give time around the table. With Goodfood digital gift cards, your loved ones can savour chef-designed meals and fresh ingredients that make every dinner a moment to share.
