with Spinach and Peas
This golden pan-fried gnocchi is a delicious twist to classic Alfredo. Rich cream and savoury Parmesan come together to make a luscious sauce for this vegetarian supper. Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Zucchini • Green peas • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Gnocchi
350 g
Green Peas
56 g
Baby Spinach
56 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
4 g
Cream Sauce Spice Blend
10 g
Shallot
1 unit(s)
Zucchini
1 unit(s)
Cream Cheese
1 unit(s)
Pepper*
0.125 tsp
Oil*
0.5 tbsp
Butter*
1 tbsp
Salt*
0.13 tsp
- Before starting, wash and dry all produce.
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- In a medium bowl, stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook for 3-4 min, until softened.
- When gnocchi is soft, uncover and cook for 3-4 min, stirring occasionally, until golden all over.
- Transfer to a plate, then cover to keep warm.
- Return the pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Add shallots. Cook for 2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add sauce mixture and spinach. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between bowls.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if you like.
720
kcal
Calories
34
g
Fat
17
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
20
g
Protein
80
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
