Creamy Gnocchi Alfredo
with Spinach and Peppers
Golden pan-fried gnocchi add a fun twist to the restaurant classic, Alfredo! Rich cream, melty cream cheese, zesty garlic and savoury Parmesan make a luscious sauce for this vegetarian supper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Gnocchi
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
56 g
Baby Spinach
6 g
Garlic
56 g
Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Trim, then halve snap peas. Roughly chop spinach. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then peppers and snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic and cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 2 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 6-8 min. (NOTE: For 4 ppl, cook gnocchi in two batches, using 2 tbsp butter for each batch!)
While gnocchi cooks, add cream, cream cheese and half the Parmesan to a medium bowl, then whisk until smooth. Add 1/3 cup water (dbl for 4 ppl) and season with salt and pepper, then whisk to combine.
Add sauce, cooked veggies and spinach to the pan with gnocchi. Cook, stirring occasionally, until spinach wilts and sauce thickens slightly, 2-3 min.
Season with salt and pepper, to taste. Divide gnocchi, veggies and sauce between plates. Sprinkle remaining Parmesan over top. Sprinkle with as many chili flakes as desired.
