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) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • 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
Tags
Mild Italian Sausage, uncased
250 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Transfer sausage to a plate. Set aside.
- Meanwhile, halve tomatoes. Set aside.
- Reheat the same pan (from step 1) 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 gnocchi, add sausage, 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.
970
kcal
Calories
58
g
Fat
24
g
Saturated Fat
75
g
Carbohydrate
3
g
Sugar
6
g
Dietary Fiber
37
g
Protein
155
mg
Cholesterol
1800
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
225
mg
Calcium
4
mg
Iron
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