with Spinach, Pesto and Parmesan
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) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Baby tomatoes • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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).
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Basil Pesto
0.25 cup
Gnocchi
350 g
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Baby Tomatoes
113 g
Oil
0.5 tbsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Transfer protein shreds to a plate. Set aside.
- Meanwhile, halve tomatoes. Set aside.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add gnocchi.
- Cook for 5-6 min, turning occasionally, until golden.
- To the pan with the gnocchi, add protein shreds, spinach, pesto, tomatoes, 1 tbsp (2 tbsp) butter and cream.
- Cook for 1-2 min, stirring often, until spinach wilts and gnocchi is coated.
- Divide gnocchi between plates.
- Sprinkle Parmesan over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook sausage, tossing occasionally for 6-8 min, until cooked through.**
960
kcal
Calories
59
g
Fat
20
g
Saturated Fat
77
g
Carbohydrate
2
g
Sugar
7
g
Dietary Fiber
33
g
Protein
75
mg
Cholesterol
1850
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
225
mg
Calcium
2.3
mg
Iron
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Feta, Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Sesame-Edamame Rice and Gingery Slaw
with Avocado, Salsa and Feta
