Sweet Potato Gnocchi with Burrata & Basil

Name: Sweet Potato Gnocchi with Burrata & Basil over arugula with Parmigiano Reggiano & cherry tomato sauce
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 10 g Pumpkin seeds; 2 piece Red onion; 1 piece Garlic; 250 g Red cherry tomatoes; ½ Tomato paste; 1 sachet(s) Sicilian-style herb mix; 1 sachet(s) Mexican-style spices; 40 g Arugula & lamb's lettuce; ½ piece Lemon; 10 g Fresh basil; 20 g Parmigiano Reggiano DOP; 2 bulb(s) Burrata; 400 g Gnocchi; 2 tablespoon Olive oil; 2 tablespoon Balsamic vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

over arugula with Parmigiano Reggiano & cherry tomato sauce

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This recipe provides 280 grams of vegetables per portion.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

5 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

1 piece

Red onion

½ piece

Garlic

125 g

Red cherry tomatoes

Tomato paste

½ sachet(s)

Sicilian-style herb mix

½ sachet(s)

Mexican-style spices

20 g

Arugula & lamb's lettuce

¼ piece

Lemon

5 g

Fresh basil

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

1 bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

200 g

Gnocchi

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3481 kJ

Calories832 kcal

Fat36.8 g

Saturated Fat16.9 g

Carbohydrate89 g

Sugar17.9 g

Dietary Fiber7.5 g

Protein33.7 g

Salt3.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Casserole

•Grater

Cooking Steps

Heat a clean frying pan over high heat and toast the pumpkin seeds for 2 - 3 minutes or until they start to pop. Remove from the pan and set aside.
Heat half of the olive oil in the same pan and fry the gnocchi for 6 - 8 minutes until golden-brown and done.
Chop the onion and crush or mince the garlic.
Halve the cherry tomatoes.

Heat the rest of the olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
Add the tomato paste, the Sicilian-style herbs, the garlic and the Mexican-style spices, then fry for 1 - 2 minutes.
Deglaze with the balsamic vinegar, then add the cherry tomatoes and fry for 6 - 8 minutes.

Meanwhile, quarter the lemon and chop the basil into ribbons.
Grate three-quarters of the Parmigiano Reggiano directly into the sauce.
Season to taste with salt and pepper, then stir in the gnocchi and cook for 1 - 2 more minutes.

Serve the arugula & lamb's lettuce on plates and drizzle with extra virgin olive oil as preferred. Top with the gnocchi and grate the rest of the Parmigiano Reggiano directly over.
Top with the burrata and juice one lemon wedge directly over each plate.
Garnish with the basil and the pumpkin seeds, then serve the rest of the lemon wedges alongside.