- 1 fresh gnocchi pack
- 1 feta portion
- 1 ATLAS salsa verde tub
- 1 sunflower seeds sachet
- 1 red capsicum
- 1 tomato
- 1 long red chilli
- 1 red onion*
- 1 coriander bunch*
Pantry staples: Olive oil, salt, sugar
Allergens: Wheat, gluten, dairy, egg, garlic, onion
Chef's note: There are more than 3800 different types of potatoes in Peru! They vary in shapes, colours, flavours and functionality. Even purple ones! Thank you Peru for giving us the most versatile and (in the Atlas team’s opinion) the most delicious ingredient in the world!
* Use half of the onion provided.
* Coriander is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Roughly chop the capsicum and tomato. Thinly slice the onion* and chilli. Thinly slice 1 teaspoon per person of the coriander leaves and stems*.
2. Make the tomato and onion sarza
Combine the tomato, capsicum, onion, chilli and coriander with a splash of olive oil and a pinch of salt. Taste and adjust the seasoning.
3. Toast the sunflower seeds
Add a small splash of oil in a frying pan over low heat. Add the sunflower seeds, a pinch of salt and a pinch of sugar and cook for 1 minute, stirring often, or until the sunflower seeds are toasted and browned. Set aside the sunflower seeds and increase the heat of the frying pan to medium.
4. Sear the gnocchi
Heat a splash of olive oil in the same pan. Add the gnocchi and cook for 4 minutes, stirring often, or until most of the gnocchi are browned.
5. Add the salsa verde
Remove the pan from the heat and stir in the salsa verde to coat all the gnocchi.
6. To serve
Divide the salsa verde gnocchi between serving plates. Top with the tomato and onion sarza and the toasted sunflower seeds. Crumble the feta over the gnocchi.