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Parmesan Pan-Fried Gnocchi
Parmesan Pan-Fried Gnocchi

Parmesan Pan-Fried Gnocchi

with Spinach and Peas

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Golden pan-fried gnocchi add a delicious twist to a classic Alfredo! Rich cream, cream cheese and savoury Parmesan make a luscious sauce for this vegetarian supper.

Tags:
Veggie
•Optional Spice
Allergens:
Milk
•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

56 g

Green Peas

1 tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

50 g

Shallot

200 g

Zucchini

½ tsp

Garlic Salt

350 g

Gnocchi

56 g

Baby Spinach

56 mL

Cream

¼ cup

Parmesan Cheese, shredded

43 g

Cream Cheese

Not included in your delivery

1 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

½ tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories740 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate89 g
Sugar8 g
Dietary Fiber8 g
Protein20 g
Cholesterol70 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Whisk
•Medium Bowl
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

Prep veggies and sauce
1

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. Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup warm water (dbl for 4 ppl). Season with pepper, then whisk to combine. Set aside.

Pan-fry gnocchi
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until gnocchi softens, 3-4 min. When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate, then cover to keep warm.

Cook veggies
3

Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min. Add shallots. Cook, stirring often, until fragrant, 2 min.Season with salt and pepper.

Cook sauce
4

Add sauce and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.

Finish and serve
5

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.

Meal right image

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