Gnocchi

Name: Gnocchi with Spinach & Tomatoes topped with Garlic Butter Breadcrumbs & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Tomato; 1 tsp Garlic Powder; 4 tbsp Cream Cheese; 5 oz Spinach; 1 tsp Red Pepper Flakes; 1/4 cup Breadcrumbs; 8.8 oz Gnocchi; 1 Egg; 3 tbsp Parmesan Cheese; 2 tbsp Butter; Salt; Black Pepper

with Spinach & Tomatoes topped with Garlic Butter Breadcrumbs & Parmesan

By Recipe0 System

Raise your hand if you’re obsessed with anything gnocchi. (We've all raised our hands over here.) These little potato-based dumplings deliver an extra-tender, extra-carby bite, and here, they're paired with spinach and colorful grape tomatoes, then tossed in a creamy sauce. To top things off—in this case literally—there’s a layer of garlicky panko breadcrumbs. Once you take a bite, don’t be surprised when you find yourself making excuses to whip up the dish again and again!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Tomato
1 tsp Garlic Powder
4 tbsp Cream Cheese
5 oz Spinach
1 tsp Red Pepper Flakes
1/4 cup Breadcrumbs
8.8 oz Gnocchi
1 Egg
3 tbsp Parmesan Cheese
2 tbsp Butter
Salt
Black Pepper

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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 produce.

Halve tomatoes.
2

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 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, stirring occasionally, until tender, 3-4 minutes.

Drain and set aside.
4

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 and cook, 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. (TIP: If needed, add a splash or two of water until gnocchi is coated in a creamy sauce.) 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.

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