with Spinach and Peas
Golden pan-fried gnocchi add a delicious twist to a classic Alfredo! Rich cream, cream cheese and savoury Parmesan make a luscious sauce for this vegetarian supper.
Allergens
Utensils
Tags
Green Peas
56 g
Chili Flakes
1 tsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
Cream Sauce Spice Blend
1 tbsp
Shallot
50 g
Oil
0.5 tbsp
Zucchini
200 g
Garlic Salt
0.5 tsp
Salt
0.063 tsp
Gnocchi
350 g
Baby Spinach
56 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Cream Cheese
43 g
Before starting, wash and dry all produce. 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 warm water (dbl for 4 ppl). Season with pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until gnocchi softens, 3-4 min. When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate, then cover to keep warm.
Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) 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, to taste.
740
kcal
Calories
34
g
Fat
17
g
Saturated Fat
89
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
20
g
Protein
70
mg
Cholesterol
1520
mg
Sodium
with Sticky Edamame Rice
