avec épinards et petits pois
Cette recette de gnocchis poêlés est une version amusante d’un classique de restaurant : les pâtes Alfredo! La crème riche et le parmesan savoureux se marient pour créer une sauce succulente pour ce souper végétarien. Ingrédients : Gnocchis (blé) (purée de pommes de terre (eau, flocons de pommes de terre, curcuma), semoule de blé dur, huile de canola, sel) • Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Petits pois • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Gnocchis
350 g
Petits pois
56 g
Bébés épinards
56 g
Crème
56 mL
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
4 g
Mélange d'épices pour sauce crémeuse
10 g
Échalote
1 unit(s)
Courgette
1 unit(s)
Fromage à la crème
1 unit(s)
Crevettes
285 g
Poivre
0.125 tsp
Huile
0.5 tbsp
Beurre
1 tbsp
Sel
0.13 tsp
- Before starting, wash and dry all produce.
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- In a medium bowl, stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook for 3-4 min, until softened.
- When gnocchi is soft, uncover and cook for 3-4 min, stirring occasionally, until golden all over.
- Transfer to a plate, then cover to keep warm.
- Return the pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Add shallots. Cook for 2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add sauce mixture, shrimp and spinach and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until shrimp are firm and opaque.**
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between bowls.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if you like.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
To the pan with veggies, add sauce mixture, shrimp and spinach and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until shrimp are firm and opaque.** Season with salt and pepper.
820
kcal
Calories
36
g
Fat
18
g
Saturated Fat
86
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
40
g
Protein
260
mg
Cholesterol
2400
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
