topped with Garlic Butter Breadcrumbs
Raise your hand if you’re obsessed with anything involving gnocchi. (Two hands up 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 colorful 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 if you find yourself making excuses to whip it up again and again!
Allergens
Utensils
Tags
Heirloom Grape Tomatoes
4 ounce
Garlic Powder
1 teaspoon
Cream Cheese
4 tablespoon
Baby Spinach
5 ounce
Chili Flakes
1 teaspoon
Panko Breadcrumbs
0.25 cup
Spinach Gnocchi
8.8 ounce
Veggie Stock Concentrate
1 unit
Parmesan Cheese
0.25 cup
Butter
2 tablespoon
Salt
Pepper
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over mediumhigh 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.
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Drain and set aside.
• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
• Stir drained gnocchi into pan with sauce until thoroughly coated. (TIP: If sauce seems too thick, stir in a splash of water.) Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.
530
kcal
Calories
26
g
Fat
17
g
Saturated Fat
63
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
15
g
Protein
65
mg
Cholesterol
1360
mg
Sodium
