Baked Spinach Gnocchi in Cream Sauce

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

2 Cups Uncooked Gnocchi

2 Cups Cashew Milk (cream or almond milk)

1/2 Cup Spinach - can use frozen or fresh.

3-4 Broccoli Florets - optional

2 Tbsp Flour - for the cream sauce

2 Tbsp Butter - for the cream sauce (can be salted/unsalted)

1/4 Cup Grated Cheese - I'm using a mix of mozzarella and parmesan

2 Tsp Italian Seasoning

1/2 Tsp Garlic Powder

1 Tsp Chili Flakes - optional

4 Tbsp Almonds - slivered

步驟

Start by Boiling Water in a Large Pot.

Add Gnocchi, stir and let this simmer on medium flame (remember, gnocchi is dense when you start cooking and sink to the bottom of the pot).

After 2-3 minutes, you'd see the gnocchi floating on top and that means they are ready to be used in a recipe.

Turn off the heat and strain the excess water.

Keep the cooked gnocchi aside and let's get to the next step.

As soon as it starts to bubble, add broccoli and blanch/cook for 2 minutes. Then remove from water.

In the same pot, add spinach and stir for a minute. Remove the blanched spinach and keep aside.

You can chop the broccoli and spinach slightly to make them similar to the size of the gnocchi.

We start by heating some butter and roasting flour in it for a minute (lowest flame).

Then add cashew milk and stir the sauce. It takes a minute or a half for it to thicken.

Add grated cheese, seasoning, garlic powder, chili flakes and stir.

Let this cook for a minute and the sauce ie ready.

In the cream saucepan, add cooked gnocchi, cooked veggies, slivered almonds and lightly mix everything.

Transfer to a buttered baking dish and add some more slivered almonds on top (+ chili flakes and cheese)

Bake for 15 minutes and let the top bubble for a minute.

Turn off the oven and remove the dish.

Serve hot and enjoy

營養

• 每份大小: 1
• 卡路里: 320
• 總脂肪: 13 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 8 g
• 反式脂肪: 0 g
• 膽固醇: 37 mg
• 鈉: 214 g
• 總碳水化合物: 62 g
• 膳食纖維: 5 g
• 總糖: 6 g
• 蛋白質: 15 g