Gnocchi with Spinach & Grape Tomatoes

Name: Gnocchi with Spinach & Grape Tomatoes topped with Garlic Butter Breadcrumbs
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Grape Tomatoes; 1 teaspoon Garlic Powder; 4 tablespoon Cream Cheese; 5 ounce Baby Spinach; 1 teaspoon Chili Flakes; ¼ cup Panko Breadcrumbs; 8.8 ounce Gnocchi; 1 unit Veggie Stock Concentrate; ¼ cup Parmesan Cheese; 2 tablespoon Butter; Salt; Pepper; 1 unit Shallot

topped with Garlic Butter Breadcrumbs

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Raise your hand if you’re obsessed with anything involving gnocchi. (We all have our hands raised 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 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 when you find yourself making excuses to whip it up again and again!

Tags:

Veggie

•Quick

•Calorie Smart

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Grape Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon

Cream Cheese

(Contains: Milk)

5 ounce

Baby Spinach

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

8.8 ounce

Gnocchi

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Shallot

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories620 kcal

Fat26 g

Saturated Fat17 g

Carbohydrate82 g

Sugar9 g

Dietary Fiber4 g

Protein14 g

Cholesterol65 mg

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Strainer

Instructions

PDF

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; 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.

• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. • Stir in 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, adding water a splash or two at a time as needed. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.