avec épinards et pois
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
Petits pois
113 g
Flocons de piment
1 tsp
Beurre non salé
1 tbsp
Poivre
0.125 tsp
Sel assaisonné
1 tbsp
Échalote
50 g
Huile
0.5 tbsp
Gnocchis
350 g
Bébés épinards
113 g
Gousses d'ail
3 unit
Crème
56 mL
Fromage à la crème
43 g
Parmesan, râpé grossièrement
0.25 cup
Before starting, wash and dry all produce. Peel, then finely chop shallot. Roughly chop spinach. Peel, then mince or grate garlic. Stir together cream, cream cheese and half the Parmesan in a medium bowl. Add 1/3 cup warm water (dbl for 4 ppl) and season with pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. Cover and cook until gnocchi softens, 3-4 min. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) When gnocchi is soft, remove cover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate and cover to keep warm.
Return the pan to medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots, garlic, peas and seasoned salt. Cook, stirring often, until fragrant, 2 min.
Add sauce and spinach to the pan with shallots. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with pepper.
Add gnocchi to the pan with sauce, then toss to coat. Divide gnocchi between plates. Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.
760
kcal
Calories
34
g
Fat
17
g
Saturated Fat
90
g
Carbohydrate
8
g
Sugar
9
g
Dietary Fiber
21
g
Protein
80
mg
Cholesterol
2230
mg
Sodium
avec riz collant aux edamames
