with Toasted Panko Topping
Treat yourself to a speedy 15-minute meal with this creamy veggie and shrimp gnocchi. Tender gnocchi is tossed in a luscious cream sauce and topped with fresh green beans. Finished with crispy panko and Parmesan topping, this dish offers delightful crunch and rich flavour in every bite. 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) • Shrimp • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • 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) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy).
Allergens
Utensils
Tags
Gnocchi
350 g
Green Beans
170 g
Green Peas
56 g
Parmesan Cheese, shredded
0.25 cup
Panko Breadcrumbs
0.33 cup
Garlic Puree
1 tbsp
Cream Cheese
1 unit
Cream
113 mL
Garlic Spread
1 tbsp
Shrimp
285 g
Butter
1 tbsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp butter, then swirl the pan until melted. Add gnocchi. (NOTE: For 4 servings, cook gnocchi in 2 batches, using 1 tbsp butter per batch.) Cook for 7-8 min, turning occasionally, until golden.
- Transfer gnocchi to a plate.
- Carefully wipe out pan.
- Meanwhile, trim, then cut green beans into 1-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat the same pan (from step 1). When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then transfer shrimp to a plate.
- Reheat the same pan from step 1 over medium-high.
- When hot, add green beans, peas and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil. Cook for 1 min, stirring often, until veggies are tender-crisp.
- Meanwhile, heat a small pan over medium.
- When hot, add half the garlic spread (use all for 4 servings) and panko. Cook for 2-3 min, stirring often, until golden and toasted.
- Remove the pan from the heat, then add Parmesan. Stir to combine. Set aside.
- To the large pan with veggies, add cream cheese, cream, garlic puree, 1/4 cup (1/2 cup) water, shrimp and cooked gnocchi.
- Cook for 1-2 min, stirring often, until sauce thickens slightly and coats gnocch.
- Divide gnocchi between plates.
- Sprinkle Parmesan-panko topping over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan from step 1 over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate. Cover to keep warm.
Top plates with shrimp.
1040
kcal
Calories
53
g
Fat
26
g
Saturated Fat
98
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
43
g
Protein
305
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
with Toasted Panko Topping
with Toasted Panko Topping
with Roasted Cauliflower and Creamy Ranch Drizzle
with Roasted Pepper Pesto and Parmesan