topped with Garlic Butter Breadcrumbs
Raise your hand if you’re obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you’re new to gnocchi, it’s a pasta/dumpling hybrid that’s made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it’s paired with spinach and grape tomatoes, then tossed in a creamy sauce. To top things off—in this case literally—there’s a layer of garlicky panko breadcrumbs. It’s the perfect crispy contrast to this rich dish. Once you take a bite, don’t be surprised when you find yourself making excuses to whip it up again and again!
Allergens
Utensils
Tags
Grape Tomatoes
4 ounce
Garlic Powder
1 teaspoon
Cream Cheese
4 tablespoon
Spinach
5 ounce
Chili Flakes
1 teaspoon
Panko Breadcrumbs
0.25 cup
Gnocchi
8.8 ounce
Veggie Stock Concentrate
1 unit
Parmesan Cheese
0.25 cup
Butter
2 tablespoon
Salt
Pepper
Shallot
1 unit
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.
• Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until just fragrant, 30 seconds. Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan. • 4 SERVINGS: Use 2 TBSP butter.
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
• While gnocchi cooks, melt 1 TBSP butter in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. Stir in remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water, stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and ½ cup water.
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
• Stir gnocchi into pan with sauce until thoroughly coated, adding a splash or two of water if needed. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
2259
kJ
Energy (kJ)
540
kcal
Calories
26
g
Fat
17
g
Saturated Fat
66
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
14
g
Protein
70
mg
Cholesterol
1250
mg
Sodium
with Cheesy Toast Croutons & Creamy Balsamic Dressing
