with Spinach and Peppers
Golden pan-fried gnocchi add a fun twist to the restaurant classic, Alfredo! Rich cream, melty cream cheese, zesty garlic and savoury Parmesan make a luscious sauce for this vegetarian supper.
Allergens
Utensils
Tags
Gnocchi
350 g
Sweet Bell Pepper
160 g
Sugar Snap Peas
113 g
Baby Spinach
56 g
Garlic
6 g
Cream
56 g
Cream Cheese
43 g
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
1 tsp
Unsalted Butter
2 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Trim, then halve snap peas. Roughly chop spinach. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then peppers and snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic and cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 2 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 6-8 min. (NOTE: For 4 ppl, cook gnocchi in two batches, using 2 tbsp butter for each batch!)
While gnocchi cooks, add cream, cream cheese and half the Parmesan to a medium bowl, then whisk until smooth. Add 1/3 cup water (dbl for 4 ppl) and season with salt and pepper, then whisk to combine.
Add sauce, cooked veggies and spinach to the pan with gnocchi. Cook, stirring occasionally, until spinach wilts and sauce thickens slightly, 2-3 min.
Season with salt and pepper, to taste. Divide gnocchi, veggies and sauce between plates. Sprinkle remaining Parmesan over top. Sprinkle with as many chili flakes as desired.
770
kcal
Calories
40
g
Fat
20
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
19
g
Protein
95
mg
Cholesterol
1190
mg
Sodium
with Sticky Edamame Rice
