with Toasted Panko Topping
Treat yourself to a speedy, 15-minute meal with this creamy veggie 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) • 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, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • 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) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate).
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
2 unit(s)
Cream
113 mL
Garlic Spread
2 tbsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp butter, then swirl the pan until melted. Add gnocchi. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter per batch.) Cook, turning occasionally, until golden, 7-8 min.
- Transfer gnocchi to a plate.
- Meanwhile, trim, then cut green beans into 1-inch pieces.
- Reheat the large non-stick pan over medium-high.
- When hot, add green beans, peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 3-4 min.
- Add 1 tbsp (2 tbsp) oil. Cook, stirring often, until veggies are tender-crisp, 1 min.
- Meanwhile, heat a small pan over medium heat.
- When hot, add half the garlic spread and panko breadcrumbs. Cook stirring often until golden brown and toasted, 2-3 min.
- Remove pan from the heat, then add Parmesan cheese. Stir to combine. Set aside.
- Add cream cheese, cream, garlic puree, 1/4 cup (1/2 cup) water and sauteed gnocchi to the large pan with veggies.
- Cook stirring often until sauce thickens slightly and coats gnocchi, 1-2 min.
- Divide creamy veggie gnocchi between plates.
- Sprinkle parmesan panko topping over top.
970
kcal
Calories
54
g
Fat
25
g
Saturated Fat
98
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
24
g
Protein
115
mg
Cholesterol
1300
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
with Toasted Panko Topping
with Toasted Panko Topping
