with Blistered Tomatoes, Zucchini and Corn
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Zucchini • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Allergens
Tags
Gnocchi
350 g
Zucchini
1 unit(s)
Cream
56 mL
Baby Tomatoes
113 g
Goat Cheese, crumbled
0.25 cup
Corn Kernels
113 g
Smoked Paprika-Garlic Blend
3 g
Sun-Dried Tomato Pesto
0.5 cup
Baby Spinach
56 g
Oil
2 tbsp
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add gnocchi and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.)
- Cut zucchini in half, then into 1/4-inch half moons.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add corn, tomatoes and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with veggies, add half the Smoked Paprika-Garlic Blend (use all for 4 servings). Cook for 30 sec, stirring constantly, until veggies are coated.
- Add pesto, cream and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened.
- Season with salt and pepper.
- Remove the pan from heat.
- Add gnocchi and spinach. Stir for 1 min, until gnocchi is coated and spinach is wilted.
- Divide gnocchi between plates.
- Sprinkle goat cheese over top.
930
kcal
Calories
54
g
Fat
17
g
Saturated Fat
94
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
20
g
Protein
65
mg
Cholesterol
1370
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
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