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Sundried tomato gnocchi

with crispy pancetta and black pepper almonds

Ready in around 25 mins

RECIPE FACT:
Italians originally dried their tomatoes on their ceramic roof-tops in the summer sun.
Nutritional Info:
  • Energy: 2,915kJ (697kcal)
  • Protein: 27g
  • Carbohydate: 58g
  • Sugars: 10g
  • Fat, total:38g
  • Saturated:19g
  • Sodium:1,927mg
  • Contains:Almonds, Gluten, Milk, Soy, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE PANCETTA:

    Place a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 30-60 secs on each side until crispy. Remove from the heat and drain on a paper towel.

  • 2. TO PREPARE THE GNOCCHI:

    Trim both ends off the green beans then cut in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the gnocchi, green beans and cook for 2-3 mins, turning occasionally to lightly brown. Turn the heat to medium, add the sundried tomato sauce, 1 tbsp of water and peas and cook for a further 2-3 mins. Add the baby spinach and mix until starting to wilt.

  • TO SERVE:

    Spoon the sundried tomato gnocchi into a bowl then top with the crispy pancetta. Top with shaved Parmesan and a sprinkle of black pepper almonds.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 bag of green beans
  • 1 sachet of black pepper almonds
  • 1 pot of shaved parmesan
  • 1 pack of gnocchi
  • 1 pack of pancetta
  • 1 pot of peas
  • 1 pot of sundried tomato sauce

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