Gnocchi in Tomato Sauce
with Ricotta- Sulphites
- Wheat
- Milk
- Soy
- Gluten
- Mustard
Gnocchi are little pillowy potato dumplings that are delicious when doused with sauce. But we're jazzing up this recipe by taking gnocchi a step further – pan-frying them until they're crispy and golden-brown really turns this dish into something special.
Ingredients
500 g
Gnocchi
(Contains: Sulphites, Wheat)
160 g
Zucchini
100 g
Ricotta Cheese
(Contains: Milk)
10 g
Garlic
1 tsp
Italian Seasoning
1 tsp
Chili Flakes
56 g
Onion, chopped
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 can
Diced Tomatoes
160 g
Tomato
1 unit
Veggie Ground Round
(Contains: Soy, Gluten, Mustard)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
In Step 3, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Using a box grater, grate the zucchini. Mince or grate the garlic. Cut the tomatoes into 1/2-inch pieces.
Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil, then the onions. Cook, stirring often, until softened, 3-4 min. Add the garlic and ground round. Cook, stirring together, until the ground round warms through, 1-2 min.
Add the zucchini, Italian seasoning, tomatoes, diced tomatoes, 1 tbsp vinegar, 1/4 tsp chili flakes and 1 cup water to the pot with the ground round mixture. (NOTE: Reference the chili guide in Start Strong.) Reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce starts to thicken, 10-12 min. Season with salt and pepper.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and 1 tbsp oil. Swirl the pan to melt the butter. Add the gnocchi and cook, stirring occasionally, until the gnocchi is golden brown, 5-6 min.
Divide the gnocchi between bowls and top with the tomato sauce. Dollop over the ricotta.
