Gnocchi with Spinach & Tomatoes

Name: Gnocchi with Spinach & Tomatoes topped with Garlic Butter Breadcrumbs & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Grape Tomatoes; 1 teaspoon Garlic Powder; 4 tablespoon Cream Cheese; 5 ounce Spinach; 1 teaspoon Chili Flakes; ¼ cup Panko Breadcrumbs; 8.8 ounce Gnocchi; 1 unit Veggie Stock Concentrate; 3 tablespoon Parmesan Cheese; 2 tablespoon Butter; Salt; Pepper

topped with Garlic Butter Breadcrumbs & Parmesan

Recipe Development TeamPublished on November 28, 2022

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Raise your hand if you’re obsessed with anything gnocchi. (We've all raised our hands over here.) These little potato-based dumplings deliver an extra-tender, extra-carby bite, and here, they're 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. Once you take a bite, don’t be surprised when you find yourself making excuses to whip up the dish 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

Spinach

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

8.8 ounce

Gnocchi

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories510 kcal

Fat23 g

Saturated Fat14 g

Carbohydrate61 g

Sugar5 g

Dietary Fiber4 g

Protein15 g

Cholesterol60 mg

Sodium1280 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

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

• 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 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, stirring occasionally, until tender, 3-4 minutes. • Drain and set aside.

• 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 and cook, 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. (TIP: If needed, add a splash or two of water until gnocchi is coated in a creamy sauce.) 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.