Gnocchi with Spinach & Grape Tomatoes
topped with Garlic Butter Breadcrumbs
- Milk
- Wheat
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!
Ingredients
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
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy sauce and garlic panko topping, though some found it bland or too rich.
- Ease of prep: Quick and simple to make, with minimal prep and easy-to-follow instructions 🍲.
- Suggestions: Consider pan-searing gnocchi for better texture; add chicken or shrimp for extra protein.
- Portions: Some felt servings were too small for two people; adding more vegetables could help stretch the meal.
- Texture: Gnocchi texture was divisive; some found it gummy or mushy, while others enjoyed it.
