Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Red Onion
300 grams
Gnocchi
(Contains Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 milliliter(s)
Water
Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the baby plum tomatoes and cook for 1-2 mins.
Reduce the heat to medium-high, then add the onion and cider vinegar to the pan and stir-fry until softened, 4-5 mins.
Add the gnocchi to the pan. Cook, turning regularly, until softened and fry 5-6 mins.
Meanwhile, drain and tear the mozzarella into roughly 3cm chunks.
Place the rocket into your serving bowls. Drizzle with olive oil, season with salt and pepper, toss to coat.
Reduce the gnocchi pan to low heat, stir through the creme fraiche, pesto and water (see pantry). Season with salt and pepper and stir to coat, simmer for 2-3 mins.
Add a splash of water if it looks dry.
Divide the pesto gnocchi between your bowls and top with the mozzarella.
Drizzle the balsamic glaze over everything.
Finish by sprinkling the pumpkin seeds over the gnocchi.