Creamy Parmesan Gnocchi
with Spinach and Peas
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
113 g
Green Peas
1 tsp
Chili Flakes
1 tbsp
Seasoned Salt
50 g
Shallot
350 g
Gnocchi
(Contains Egg, Wheat)
113 g
Baby Spinach
3 unit
Garlic, cloves
56 mL
Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then finely chop shallot. Roughly chop spinach. Peel, then mince or grate garlic. Stir together cream, cream cheese and half the Parmesan in a medium bowl. Add 1/3 cup warm water (dbl for 4 ppl) and season with pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. Cover and cook until gnocchi softens, 3-4 min. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) When gnocchi is soft, remove cover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate and cover to keep warm.
Return the pan to medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots, garlic, peas and seasoned salt. Cook, stirring often, until fragrant, 2 min.
Add sauce and spinach to the pan with shallots. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with pepper.
Add gnocchi to the pan with sauce, then toss to coat. Divide gnocchi between plates. Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.
