Rockin' The Kitchen | Gnocchi with Spinach & Heirloom Tomatoes
Ok, admittedly - this was the first time in my 30 years I have ever had gnocchi.
No, I know, it's a travesty.
But let me tell you - I am HOOKED! This HelloFresh dish was perfectly balanced with the acid from the tomatoes, the creaminess of the pan sauce, the smooth texture of the gnocchi and the incredibly delicious garlic breadcrumbs (like crushed up garlic bread on top *YUM*).
Best of all this is only 520 calories and a restaurant-quality dish ready in 20-25 minutes, you can't go wrong!
Recipe and nutrition info below!
Allergens | Milk, Wheat Preparation Time | 20 minutes Cooking difficulty | Level 1
Ingredients | For 2 Servings 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 (ContainsWheat) 8.8 ounce Gnocchi (ContainsWheat) 2 tablespoon Veggie Stock Concentrate ¼ cup Parmesan Cheese (ContainsMilk) 2 tablespoon Butter (Contains Milk) Salt Pepper
Nutrition Values | per serving Calories 520 kcal Fat 26 g Saturated Fat 17 g Carbohydrate 61 g Sugar 5 g Dietary Fiber 4 g Protein 13 g Cholesterol 70 mg Sodium 1240 mg
Utensils •Medium Pot •Large Pan •Strainer
Instructions | PDF 1 Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve tomatoes. 2 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. For 4 SERVINGS: Use 2 TBSP butter. 3 Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain. 4 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. For 4 SERVINGS: Use 2 TBSP butter and ½ cup water. 5 Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes. 6 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.