An easy, breezy, cheesy weeknight dinner! Pillowy gnocchi is tossed in a creamy cheese sauce and served with zingy charred tomatoes, fresh salad leaves, fragrant basil, and toasted sunflower seeds. It is finished off with a drizzle of sweet balsamic reduction!
Three Cheese Gnocchi
Three Cheese Gnocchi
with baby tomatoes & balsamic reduction
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomato Medley
- Balsamic Reduction
- Fresh Basil
- Fresh Cream
- Grated Mozzarella & Cheddar Cheese Mix
- Italian-style Hard Cheese
- Potato Gnocchi
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
GNOCCHI MOMENT
Boil the kettle. Place a pot over a high heat and fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 100ml of gnocchi water. Toss through some oil to prevent sticking.
SEEDS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
TOASTY TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.
GOLDEN GNOCCHI
When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the pan on completion and drain on paper towel.
CHEESY SAUCE
Return the pan to a low heat. Pour in 50ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed salad leaves with a drizzle of oil and seasoning.
BON APPETITO!
Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the balsamic reduction. Side with dressed salad leaves, sprinkle over the toasted sunflower seeds, and garnish with picked basil leaves. Great work, Chef!
Potato Gnocchi - 175g
Sunflower Seeds - 10g
Baby Tomato Medley - 80g
Fresh Cream - 50ml
Grated Mozzarella & Cheddar Cheese Mix - 20g
Italian-style Hard Cheese - 30g
Salad Leaves - 20g
Balsamic Reduction - 10ml
Fresh Basil - 3g
GNOCCHI MOMENT
Boil the kettle. Place a pot over a high heat and fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 150ml of gnocchi water. Toss through some oil to prevent sticking.
SEEDS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
TOASTY TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.
GOLDEN GNOCCHI
When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the pan on completion and drain on paper towel.
CHEESY SAUCE
Return the pan to a low heat. Pour in 100ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed salad leaves with a drizzle of oil and seasoning.
BON APPETITO!
Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the balsamic reduction. Side with dressed salad leaves, sprinkle over the toasted sunflower seeds, and garnish with picked basil leaves. Great work, Chef!
Potato Gnocchi - 350g
Sunflower Seeds - 20g
Baby Tomato Medley - 160g
Fresh Cream - 100ml
Grated Mozzarella & Cheddar Cheese Mix - 40g
Italian-style Hard Cheese - 60g
Salad Leaves - 40g
Balsamic Reduction - 20ml
Fresh Basil - 5g
GNOCCHI MOMENT
Boil the kettle. Place a pot over a high heat and fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 200ml of gnocchi water. Toss through some oil to prevent sticking.
SEEDS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
TOASTY TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-6 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.
GOLDEN GNOCCHI
When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
CHEESY SAUCE
Return the pan to a low heat. Pour in 150ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed salad leaves with a drizzle of oil and seasoning.
BON APPETITO!
Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the balsamic reduction. Side with dressed salad leaves, sprinkle over the toasted sunflower seeds, and garnish with picked basil leaves. Great work, Chef!
Potato Gnocchi - 525g
Sunflower Seeds - 30g
Baby Tomato Medley - 240g
Fresh Cream - 150ml
Grated Mozzarella & Cheddar Cheese Mix - 60g
Italian-style Hard Cheese - 80g
Salad Leaves - 60g
Balsamic Reduction - 30ml
Fresh Basil - 10g
GNOCCHI MOMENT
Boil the kettle. Place a pot over a high heat and fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 250ml of gnocchi water. Toss through some oil to prevent sticking.
SEEDS
Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.
TOASTY TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 5-6 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.
GOLDEN GNOCCHI
When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
CHEESY SAUCE
Return the pan to a low heat. Pour in 200ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed salad leaves with a drizzle of oil and seasoning.
BON APPETITO!
Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the balsamic reduction. Side with dressed salad leaves, sprinkle over the toasted sunflower seeds, and garnish with picked basil leaves. Great work, Chef!
Potato Gnocchi - 700g
Sunflower Seeds - 40g
Baby Tomato Medley - 320g
Fresh Cream - 200ml
Grated Mozzarella & Cheddar Cheese Mix - 80g
Italian-style Hard Cheese - 120g
Salad Leaves - 80g
Balsamic Reduction - 40ml
Fresh Basil - 12g
Woolies Products in this dish
