Gnocchi with Spinach & Tomatoes
Dinner’s Just 20 Minutes Away!
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 partially-made with potatoes, resulting in an extra-tender, extra-carby bite. In this vegetarian dish, it’s paired with spinach and colorful 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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Heirloom Grape Tomatoes
1 teaspoon
Garlic Powder
4 tablespoon
Cream Cheese
(Contains Milk)
5 ounce
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)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.
• Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and 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. • 4 SERVINGS: Use 2 TBSP butter.
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
• Meanwhile, melt 1 TBSP butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water, stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and ½ cup water.
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
• Stir gnocchi into pan with sauce until thoroughly coated. If needed, add a splash or two of water. 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.
