Gnocchi

Name: Gnocchi with Spinach & Grape Tomatoes topped with Garlic Butter Breadcrumbs
Yield: 2 servings
Ingredients: 1 Egg; 1/4 cup Parmesan Cheese; 5 oz Spinach; 4 tbsp Cream Cheese; 4 oz Tomato; 1/4 cup Breadcrumbs; 1 tsp Red Pepper Flakes; 1 tsp Garlic Powder; 1 unit Shallot; 1 unit Gnocchi; 2 tbsp Butter, tbsp

with Spinach & Grape Tomatoes topped with Garlic Butter Breadcrumbs

By Recipe0 System

Raise your hand if you’re obsessed with anything involving gnocchi. (We all have our hands raised 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 paired with spinach and 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 when you find yourself making excuses to whip it up again and again!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/4 cup Parmesan Cheese
5 oz Spinach
4 tbsp Cream Cheese
4 oz Tomato
1/4 cup Breadcrumbs
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
1 unit Shallot
1 unit Gnocchi
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry all produce.

Halve tomatoes. Halve, peel, and thinly slice shallot.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; 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.
3

Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
4

While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes.

Stir in 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.
5

Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
6

Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash or two at a time as needed. 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.

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