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.
Allergens
Utensils
Tags
Gnocchi
350 g
Green Peas
56 g
Baby Spinach
56 g
Cream
56 mL
Cream Cheese
1 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)
Garlic Salt
0.5 tsp
Unsalted Butter
1 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
- 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 1/2 tsp (1 tsp) garlic salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between plates.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes.
680
kcal
Calories
33
g
Fat
17
g
Saturated Fat
78
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
21
g
Protein
155
mg
Cholesterol
1600
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
