Spinach Gnocchi with Heirloom Tomatoes
topped with Garlic Butter Breadcrumbs
Raise your hand if you’re obsessed with anything involving gnocchi. (Two hands up 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 infused with spinach, then paired with more 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 if 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
Baby Spinach
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
8.8 ounce
Spinach 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 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 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 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, 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 and veggies until thoroughly coated. (TIP: If sauce seems too thick, stir in a splash 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.
