Gnocchi Alla Sorrentina
Potato gnocchi in a marinara sauce topped with roasted eggplant & zucchini. Finished with pecorino, mozzarella, ricotta and a pesto drizzle.
7 min
Gnocchi Alla Sorrentina
Potato gnocchi in a marinara sauce topped with roasted eggplant & zucchini. Finished with pecorino, mozzarella, ricotta and a pesto drizzle.
HOW TO COOK
- Fry gnocchi in 1 tbsp of oil in a hot pan for 4 minutes.
- Halve the tomatoes and add to the pan for 1 more minute.
- Microwave the sauce and veggies container (lid on loosely) for 3–4 minutes until piping hot.
- Serve the sauce and veggies, then top with gnocchi, grated cheese, ricotta, and a drizzle of pesto.
- Reserve the pots and sachets of ricotta, grated cheese, and pesto.
- Microwave the sauce and veggies container (lid on loosely) for 3 minutes.
- Season the gnocchi and tomatoes with salt and pepper and 1 tbsp of oil. Add to the microwave and cook for a further 2 minutes.
- Serve the sauce and veggies, then top with gnocchi, grated cheese, ricotta, and a drizzle of pesto.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 990 |
| Fat | 52g |
| Saturated Fat | 9g |
| Sodium | 1200mg |
| Carbohydrates | 111g |
| Fiber | 12g |
| Total Sugars | 17g |
| Protein | 19g |
Ingredients:
Gnocchi (Yukon gold potatoes, durum flour and grade A eggs), tinned tomatoes (vine-ripened fresh peeled ground tomatoes, extra heavy tomato puree, salt), tomato, eggplant, yellow squash, zucchini, olive & canola oil blend, onion, ricotta cheese, slow roast tomato paste, water, carrot, basil pesto (extra virgin olive oil, fresh basil, pine nuts, garlic, lemon juice, sea salt), mozzarella, salt, pecorino cheese, Romano, extra virgin olive oil, tomato puree, sugar, garlic, parsley, balsamic vinegar, basil, cornstarch, Italian dried herbs, dried oregano, black pepper, dried thyme
Contains:
Egg, Gluten, Milk, Tree Nuts
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
