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Gnocchi with Spinach & Tomatoes

Gnocchi with Spinach & Tomatoes

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 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:VeggieQuickCalorie Smart
Allergens:MilkWheat

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Heirloom Grape Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon

Cream Cheese

(ContainsMilk)

5 ounce

Baby Spinach

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

8.8 ounce

Gnocchi

(ContainsWheat)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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

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.

3

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

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.

5

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

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.