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Gnocchi with Spinach & Tomatoes
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Gnocchi with Spinach & Tomatoes

Gnocchi with Spinach & Tomatoes

topped with Garlic Butter Breadcrumbs

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. Here, 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!

Tags:
Veggie
Quick
Calorie Smart
Allergens:
Milk
Wheat

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

Heirloom 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)

Not included in your delivery

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories540 kcal
Fat26 g
Saturated Fat17 g
Carbohydrate66 g
Sugar6 g
Dietary Fiber4 g
Protein13 g
Cholesterol65 mg
Sodium1320 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

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.

Toast & Season
2

• Melt 1 TBSP butter (2 TBSP for 4 servings) 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.

Cook Gnocchi
3

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Drain and set aside.

Make Sauce
4

• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) 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 (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.

Cook Veggies
5

• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

Finish & Serve
6

• Stir drained 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 many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.

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