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Gnocchi with Spinach & Tomatoes topped with Garlic Butter Br
2 servings
份量20 minutes
總時間食材
2 * 4 ounce Heirloom Grape Tomatoes
2 * 1 teaspoon Garlic Powder
2 * 4 tablespoon Cream Cheese
2 * 5 ounce Baby Spinach
2 * 1 teaspoon Chili Flakes
2 * ¼ cup Panko Breadcrumbs
2 * 8.8 ounce Gnocchi
2 * 1 unit Veggie Stock Concentrate
2 * ¼ cup Parmesan Cheese
2 * 2 tablespoon Butter
2 * Salt
2 * Pepper
步驟
• Bring a medium pot of salted water to a boil. Wash and dry all 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 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.
營養
每份大小
-
卡路里
540 kcal
總脂肪
26 g
飽和脂肪
17 g
不飽和脂肪
-
反式脂肪
-
膽固醇
65 mg
鈉
1320 mg
總碳水化合物
66 g
膳食纖維
4 g
總糖
6 g
蛋白質
13 g
2 servings
份量20 minutes
總時間