avec épinards et poivrons
Cette recette de gnocchis poêlés est une version amusante d’un classique de restaurant : les pâtes Alfredo! Dans ce plat végétarien, la crème riche, le fromage à la crème fondu, l’ail piquant et le parmesan savoureux forment une sauce délicieuse.
Allergens
Utensils
Tags
Gnocchis
350 g
Poivron
160 g
Pois sucrés
113 g
Bébés épinards
56 g
Ail
6 g
Crème
56 g
Fromage à la crème
43 g
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
1 tsp
Beurre non salé
2 tbsp
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Trim, then halve snap peas. Roughly chop spinach. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then peppers and snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic and cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 2 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 6-8 min. (NOTE: For 4 ppl, cook gnocchi in two batches, using 2 tbsp butter for each batch!)
While gnocchi cooks, add cream, cream cheese and half the Parmesan to a medium bowl, then whisk until smooth. Add 1/3 cup water (dbl for 4 ppl) and season with salt and pepper, then whisk to combine.
Add sauce, cooked veggies and spinach to the pan with gnocchi. Cook, stirring occasionally, until spinach wilts and sauce thickens slightly, 2-3 min.
Season with salt and pepper, to taste. Divide gnocchi, veggies and sauce between plates. Sprinkle remaining Parmesan over top. Sprinkle with as many chili flakes as desired.
770
kcal
Calories
40
g
Fat
20
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
19
g
Protein
95
mg
Cholesterol
1190
mg
Sodium
avec riz collant aux edamames
