Recipe

Roast Gnocchi and Indian Chonk Creamy Carrot

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Roast Gnocchi and Indian Chonk Creamy Carrot

A delicately flavored smoky bacon mystical Indian-inspired sauce with mustard seeds, cumin seeds, and asafoetida with plump chard, roasted baby carrots, and sweet potato gnocchi.




Ingredients to serve 2

  • 300g x Sweet Potato Gnocchi
  • 1 stalk x Leek Stalk - halved lengthwise, rinsed, sliced
  • 2 cloves x Garlic - chopped
  • 200g x Swiss Chard - shredded
  • 150g x Baby Carrots - halved lengthwise
  • 200ml x Cream
  • 100g x Diced Bacon
  • 10g x DD Chonk Spice
  • Milk (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 600g x Sweet Potato Gnocchi
  • 2 stalks x Leek Stalk - halved lengthwise, rinsed, sliced
  • 4 cloves x Garlic - chopped
  • 400g x Swiss Chard - shredded
  • 300g x Baby Carrots - halved lengthwise
  • 400ml x Cream
  • 200g x Diced Bacon
  • 20g x DD Chonk Spice
  • Milk (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C.

Washing Instruction

Wash your hands, leeks (See Gino's Tip), and baby carrots well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Leeks collect soil and grit as it grows, so cutting it lengthwise and rinsing it out works best to remove any grit.

Step 1 - Chonk Creamy Chard, Roasted Gnocchi and Baby Carrots

Toss your halved baby carrots and sweet potato gnocchi in a large mixing bowl, along with olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 12-15 minutes until lightly browned and tender. Meanwhile, heat a large oven-proof pan over med-high heat, add a drizzling of olive oil, and cook your sliced leeks, chopped garlic, diced bacon, and DailyDish Chonk Spice for 4-5 minutes until soft and translucent. Now add your cream and shredded swiss chard with a few dashes of milk, mix thoroughly, cover with a lid or foil, and pop into the oven for 8-10 minutes until cooked through.

To Serve

Divide your gnocchi and baby carrots amongst your servings and top with your chonk creamy chard.