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 fantastique. Ingrédients : Gnocchis (purée de pommes de terre (eau, flocons de pommes de terre, curcuma), farine, flocons de pommes de terre déshydratés (contient monoglycérides de soya, pyrophosphate d'acide sodique, acide citrique), oeuf entier liquide, eau, semoule de blé dur, huile de canola, sel, dextrose de culture (contient maltodextrine)) (oeuf, blé) • Poitrine de poulet • Courgette • Petits pois • Épinards • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (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)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Flocons de piment.
Allergens
Utensils
Gnocchis
350 g
Petits pois
56 g
Bébés épinards
56 g
Crème
56 mL
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
1 tsp
Mélange d'épices pour sauce crémeuse
1 tbsp
Échalote
1 unit(s)
Courgette
1 unit(s)
Fromage à la crème
1 unit(s)
Poitrines de poulet
2 unit(s)
Poivre
0.125 tsp
Huile
0.5 tbsp
Beurre non salé
1 tbsp
Sel
0.13 tsp
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. - Transfer chicken to a unlined baking sheet. Use the same pan to cook gnocchi in step 2.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.*
- Heat pan over medium heat, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min.
- When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min.
- Transfer to a plate, then cover to keep warm.
- Return the pan to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Add shallots. Cook, stirring often, until fragrant, 2 min.
- Season with salt and pepper.
- Add sauce mixture and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between bowls.
- Thinly slice chicken.
- Top plates with chicken.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Use the same pan to cook gnocchi in step 2. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
920
kcal
Calories
37
g
Fat
18
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
60
g
Protein
210
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
250
mg
Calcium
5
mg
Iron
