with Spinach, Pesto and Parmesan
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Baby tomato • Basil pesto (milk) (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) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (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)).
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
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Feta, Spinach and Sun-Dried Tomato Pesto
with Spinach, Pesto and Parmesan
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 Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Mushrooms and Spinach
with Parmesan, Mushrooms and Sage