Italian Herb Gnocchi-Feta Bake
with Zucchini, Spinach and Sun-Dried Tomato Pesto- Wheat
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Baby tomato • Zucchini • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spinach • Shallot • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Shallot
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
7 g
Parsley
227 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
Not included in your delivery
3 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Halve tomatoes.
- Roughly chop spinach.
- Peel, then cut shallot into 1/4-inch slices.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- To a small bowl, add feta. Drizzle 1/2 tbsp (1 tbsp) over top. Season with pepper. Toss to coat.
- To a 9x13-inch baking dish (use same for 4 servings), add tomatoes, garlic, shallots, Italian Herb Spice Blend, zucchini, 2 tbsp (1/4 cup) water and 2 tbsp (1/4 cup) oil. Season with pepper. Stir to combine. Cover with foil.
- Bake in the middle of the oven for 9-10 min, stirring halfway through, until veggies are tender-crisp (NOTE: Veggies will finish cooking in step 3).
- Meanwhile, in a large non-stick pan, heat 1 tbsp oil over medium-high.
- When the pan is hot, add gnocchi. Cook for 7-8 min, turning often, until golden-brown. (TIP: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Switch oven to broil.
- To the baking dish with veggies, carefully add gnocchi, spinach, pesto and half the parsley. Stir to combine.
- Top with feta.
- Broil in the middle of the oven for 3-4 min, until feta is slightly golden. (TIP: Keep an eye on it so it doesn't burn!)
- Divide gnocchi-feta bake between bowls.
- Sprinkle remaining parsley over top.
