with Spinach and Sun-Dried Tomato Pesto
A quick, one-pan dish inspired by Greek cuisine, this loaded bowl has tender ground beef, toothsome gnocchi and plenty of flavour. Talk about a serious crowd-pleaser! Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Ground beef • Baby tomato • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Sun-Dried Tomato Pesto
0.25 cup
Gnocchi
350 g
Baby Spinach
56 g
Cream
56 mL
Baby Tomatoes
113 g
Feta Cheese, crumbled
0.25 cup
Mediterranean Spice Blend
7 g
Salt
0.063 tsp
Pepper
0.063 tsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add Mediterranean Spice Blend. Cook for 1 min, stirring occasionally. Season with salt and pepper.
- Transfer beef to a plate. Set aside.
- Meanwhile, halve baby tomatoes.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add gnocchi.
- Cook for 5-6 min, turning occasionally, until golden. (TIP: Don't overcrowd the pan; cook gnocchi in 2 batches for 4 servings, using 1 tbsp butter per batch.)
- To the pan with gnocchi, add beef, spinach, sun-dried tomato pesto, tomatoes, 1 tbsp (2 tbsp) butter and cream.
- Cook for 1-2 min, stirring often, until spinach wilts and gnocchi are coated.
- Divide gnocchi between plates.
- Sprinkle feta over top.
980
kcal
Calories
58
g
Fat
25
g
Saturated Fat
75
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
40
g
Protein
165
mg
Cholesterol
1480
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
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