For a speedy supper full of fresh vegetables, you'll pan-fry courgette with perfectly ripe cherry tomatoes and olives, toss in your gnocchi, sprinkle with basil and cheddar – and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||7.9 g|
|Protein||4.3 g||20.5 g|
|Salt||0.93 g||4.48 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle, then heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oil over a high heat
Cut the courgette[s] into quarters lengthways then slice finely
Once the pan is hot, add the sliced courgettes with a pinch of salt and cook, covered, for 1-2 min or until starting to soften
Chop the cherry tomatoes in half
Once the courgettes are starting to soften, add the roasted garlic paste, dried oregano and the halved cherry tomatoes
Cook for a further 2-3 min or until fragrant
Meanwhile, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi and reserve a cup of the starchy cooking water
Once the vegetables are fragrant, add the tomato frito and black olives with a generous pinch of black pepper and give everything a good mix up
Cook for 1-2 min or until the olives are warmed through
Chop the basil finely, including the stalks
Grate the cheddar cheese
Stir the drained gnocchi through the sauce and season to taste with a pinch of salt – this is your Mediterranean veg gnocchi
Tip: If the sauce is looking a little dry, add a splash of the reserved starchy gnocchi water
Serve the Mediterranean veg gnocchi and garnish with the chopped basil and grated cheddar