Caprese Gnocchi with Fresh Mozzarella, Tomatoes and Roasted Peppers
made with Erie James Farms Heirloom Tomatoes and Ontario Mozzarella- Wheat
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Sulphites
- Tree nuts
- Fish
- Mustard
- Peanuts
- Sesame
- Soy
- Wheat
- Egg
- Gluten
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Fresh mozzarella (milk) (pasteurized milk, salt, calcium chloride, microbial enzyme, bacterial culture) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Baby heirloom tomatoes • Shallot • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Red wine vinegar • Basil • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
113 g
Baby Heirloom Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
7 g
Basil
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
250 g
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/8-inch slices.
- Drain, then roughly chop peppers.
- Heat 1 tbsp (2 tbsp) butter in large non-stick pan over medium-low. When melted, add panko and half the Italian Herb Spice Blend. Cook for 3-4 min, stirring frequently, until golden.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and shallots. Cook for 1-2 min, stirring occasionally, until fragrant.
- Add peppers, garlic, remaining Italian Herb Spice Blend and half the red wine vinegar (use all for 4 servings). Cook for 2-3 min, stirring occasionally, until thickened.
- Transfer to a medium bowl.
- Carefully wipe the pan clean.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and gnocchi. Cook for 6-8 min, stirring occasionally, until golden.
- Meanwhile, drain and tear or cut mozzarella into 1/2-inch pieces.
- To a small bowl, add mozzarella and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then toss to combine.
- Strip basil leaves from stems, then thinly slice.
- To a medium bowl, add 1 tbsp (2 tbsp) olive oil, pepper-shallot mixture, tomatoes, Parmesan and half the basil. Toss to combine. Season with salt and pepper.
- Add gnocchi. Stir gently to combine.
- Divide gnocchi between bowls.
- Top with mozzarella and sprinkle with toasted breadcrumbs and remaining basil.
