with Spinach and Peas
Golden, pan-fried gnocchi add a delicious twist to classic Alfredo! Rich cream and savoury Parmesan come together to make a luscious sauce for this vegetarian 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) • 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 • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chili flakes.
Allergens
Utensils
Tags
Gnocchi
350 g
Green Peas
56 g
Baby Spinach
56 g
Cream
56 mL
Cream Cheese
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
1 tsp
Cream Sauce Spice Blend
1 tbsp
Shallot
1 unit(s)
Zucchini
1 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 heat.
- When the pan is hot, 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.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if desired.
660
kcal
Calories
32
g
Fat
16
g
Saturated Fat
74
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
20
g
Protein
145
mg
Cholesterol
1580
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
