with Spinach and Peas
This golden pan-fried gnocchi is a delicious twist to classic Alfredo. Chicken, rich cream and savoury Parmesan come together to make a luscious sauce for this comforting supper. Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Chicken breast • Zucchini • Green peas • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chili flakes.
Allergens
Utensils
Gnocchi
350 g
Green Peas
56 g
Baby Spinach
56 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
1 tsp
Cream Sauce Spice Blend
1 tbsp
Shallot
1 unit(s)
Zucchini
1 unit(s)
Cream Cheese
1 unit(s)
Chicken Breasts
2 unit(s)
Pepper
0.125 tsp
Oil
0.5 tbsp
Unsalted Butter
1 tbsp
Salt
0.13 tsp
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. - Transfer chicken to a unlined baking sheet. Use the same pan to cook gnocchi in step 2.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.*
- Heat pan over medium heat, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min.
- When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min.
- Transfer to a plate, then cover to keep warm.
- Return the pan to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Add shallots. Cook, stirring often, until fragrant, 2 min.
- Season with salt and pepper.
- Add sauce mixture and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between bowls.
- Thinly slice chicken.
- Top plates with chicken.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Use the same pan to cook gnocchi in step 2. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
920
kcal
Calories
37
g
Fat
18
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
60
g
Protein
210
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
250
mg
Calcium
5
mg
Iron
